INGREDIENTS

• 1½ oz. Pecorino cheese, diced
• ¼ cup toasted slivered almonds
• ½ tightly packed cup (3½ oz.) sun-dried tomatoes in oil, chopped
• 1 clove garlic, chopped
• 1 Tbs. water
• 2/3 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

HOW TO MAKE IT

1. Add the Pecorino, almonds, sun-dried tomatoes, garlic, water, oil, and a generous pinch of salt and pepper to the blender jar. Cover tightly with the lid, and place the blender jar on the blender. Select the Pulse setting and turn the knob back and forth several times to blend the pesto until the desired consistency is reached.
2. Scrape the pesto into a bowl and season with more salt and pepper to taste. Serve on bread, over pasta, or stirred into soups or stews.