<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=620304315942993&amp;ev=PageView&amp;noscript=1">
Blood Orange is BACK in Stock! SHOP NOW

6 min read

Pesto di Pomodori Secchi alla Siciliana

TIME: 10 MINS | 3 cups

Basil Infused Olive Oil

Featured Image


3 bunches of Fresh Basil Leaves

1 cup Basil Infused Olive Oil

1 cup Sun-dried tomatoes in Oil

3 garlic cloves

1/2 cup shelled walnuts 

1/2 cup grated Pecorino Romano

40 grams of Anchovy filets in olive oil

salt and pepper to taste


Use the pesto fresh! It can be stored for up to 2 days in the refrigerator with a layer of olive oil on the top to seal it.  

While this pesto is the perfect match for spaghetti, it can also be used as a condiment on roasted chicken or fish. Unless you're cooking for a large group you will have extra when you make this recipe, so get creative! 

  • Remove the leaves from the stems and remove any hard stems from the leaves

  • Gently rinse the leaves in cool water - let dry on paper towels or a dishtowel.  Make sure that the leaves are completely dry, unlike traditional basil pesto. 

  • Chop the sun-dried tomatoes. 

  • In a food processor or blender, process the olive oil, garlic, chopped sun-dried tomatoes, cheese, anchovies, and walnuts until everything is well amalgamated into the olive oil and is "creamy."

  • Add the basil leaves  - you may need to do this in 2-3 batches depending on the size of your processor/blender. 

  • Process to a pesto consistency.

  • Add salt and pepper to taste.

You may need to add additional olive oil or the oil from the sun-dried tomatoes to achieve the proper consistency.  

HOT TIP: Never cut basil with a metal knife - always tear it with your fingers!

Try It Yourself

Extra Virgin Olive Oil infused with dried chives. Use this oil to add a burst of fresh herb flavor to your dishes!


Show us what you made! Follow & tag us on social media to show us your Olive Press-assisted creation.

From drinks, to appetizers, to dessert - The Olive Press has a recipe for everything in between.