Classic Sicilian Sundried Tomato Pesto

1.Place the almonds in a dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until golden brown and fragrant; set aside to cool.

2.In a food processor, combine the sundried tomatoes, toasted almonds, garlic clove, and red chili flakes. Pulse until the mixture is coarsely chopped.

3.Add the fresh basil leaves and the grated Ragusano cheese to the processor. Pulse again until well incorporated but still maintaining a slightly rustic, textured consistency.

4.With the food processor running on a low setting, slowly drizzle in the extra virgin olive oil and red wine vinegar until the pesto reaches a smooth, emulsified, yet chunky consistency.

5.Taste the pesto and season with salt and freshly cracked black pepper as needed, keeping in mind that the cheese and tomatoes are already quite savory.

6.Transfer the pesto to a clean glass jar and store in the refrigerator, or serve immediately tossed with your favorite pasta.