- 1 garlic clove
- 1/2 cup silvered almonds
- 12 basil leaves
- a pinch of crushed red pepper
- a big pinch of salt
- 1/2 cup of Leccino Extra Virgin Olive Oil
- 1/2 cups sun-dried tomatoes
- While blending, pour in 1/2 cup of Marisolio Leccino Extra Virgin Olive Oil in a steady stream until pesto emulsifies into a thick puree. Season. Serve on bread or toss with hot pasta.
- Blend 1/2 cup drained sun-dried tomatoes, one garlic cloves, 1/2 cup slivered almonds, 12 basil leaves, a pinch of crushed red pepper and a big pinch of salt to a fine puree.