Pennette with Spicy Sicilian Pesto
- 2 cups fresh basil leaves, lightly packed, washed and spun dry
- ½ cup mint leaves
- 3 garlic cloves, peeled
- 2 serrano chiles, stems and seeds removed
- 1 tablespoon hot red pepper flakes
- ½ teaspoon fennel seeds
- ¼ cup sliced blanched almonds
- ½ cup extra-virgin olive oil, plus ¼ cup
- ¼ cup freshly grated Pecorino Siciliano plus ¼ cup
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds (1/4 cup)
- Basil, fresh lightly packed leaves (2 cups)
- Mint, leaves (1/2 cup)
- Serrano chiles (2)
- Cooking & Baking
- Fennel seeds (1/2 teaspoon)
- Garlic cloves (3)
- Olive oil, extra-virgin (1/2 cup)
- Red pepper flakes, hot (1 tablespoon)
- Dairy
- 4 cup freshly grated pecorino siciliano plus 1/4 cup (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 8, 2011 (1 year ago).
73 people saved this recipe.
