This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
- 3/4 cup sun-dried tomatoes in oil, drained
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 1/2 cup blanched almonds, sliced
Place sun-dried tomatoes, olive oil, garlic, almonds, and 1 cup hot water in the jar of a blender. Blend on high until a chunky sauce forms, about 1 minute.