You’ve never had a pesto like the kind Chef Feker prepares at his restaurant. Now, he’s sharing his secret recipe.
• 2 oz. of sun-dried tomato in oil (1 oz. of oil)
• 2 oz. shelled pistachios
• 4 oz. loosely packed fresh basil leafs
• Sea salt and pepper to taste
• 6 tbsp olive oil
1. For your pesto: Add the pistachios, basil, garlic, the sun-dried tomato and the oil, a pinch of salt and pepper and the 3/4 of the olive oil into a blender and mix until you have a well-textured paste. Small chunks of pistachio are good. Taste and add more ingredients to your liking if so desired.