Ingredients
Toasted Nuts and Seeds
- ½ cup pine nuts
- ½ teaspoon fennel seeds
Main Ingredients
- 7.5 oz sun-dried tomatoes in oil, drained
- 2 packed cups basil leaves
- 2 cloves garlic, peeled
- 4 teaspoons red wine vinegar
- ⅓ cup extra virgin olive oil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt, or to taste
- ⅓ cup crushed ice
Instructions
- Toast Nuts and Seeds: Place the pine nuts and fennel seeds in a dry skillet over medium heat. Stir and flip frequently for 3-4 minutes until the pine nuts are lightly browned and the fennel seeds become fragrant. Transfer to a plate and let cool completely.
- Process Base Ingredients: Add the cooled pine nuts and fennel seeds to a food processor along with the drained sun-dried tomatoes, fresh basil leaves, peeled garlic cloves, red wine vinegar, crushed red pepper flakes, and salt. Process for about 60 seconds until the mixture is finely chopped and forms a thick paste. Scrape down the sides as needed to ensure even processing.
- Emulsify with Olive Oil: With the food processor running, slowly pour in the extra virgin olive oil in a steady stream to emulsify the mixture, resulting in a smoother texture.
- Add Crushed Ice for Texture: Stop the machine and scrape down the sides again. Add the crushed ice and process once more until the ice breaks down completely, yielding a smooth and spreadable pesto consistency. Taste and adjust seasoning if necessary.
Notes
- Using sun-dried tomatoes packed in oil adds richness, but ensure they are well-drained to avoid excess oiliness.
- Crushed ice helps achieve the perfect smooth texture; do not skip this step.
- This pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nuttier flavor, you can substitute pine nuts with walnuts or almonds.
- Serve this pesto with pasta, as a spread for sandwiches, or as a dip for vegetables or crackers.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
