- 1/3 cup sesame seeds
- 3 cups chopped romaine lettuce
- Kosher salt
- 1/2 cup asiago cheese
- 1/2 cup extra-virgin olive oil
- 1/4 to 1/2 cup sun-dried tomatoes, chopped
Toast the sesame seeds in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Add the romaine and 1/4 teaspoon salt and pulse until finely chopped.
Add the asiago and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the sun-dried tomatoes. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
Photograph by Kana Okada