Romaine Pesto with Sesame Seeds, Asiago and Sun-Dried Tomatoes

Ingredients

• 0.5 cup asiago cheese 
• 4 servings kosher salt 
• 0.5 cup olive oil extra-virgin
• 3 cups romaine lettuce chopped
• 0.3 cup sesame seed 
• 0.3 cup sun-dried tomatoes chopped

Equipment

• food processor
• bowl
• frying pan

Directions

1. Toast the sesame seeds in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
2. Add the romaine and 1/4 teaspoon salt and pulse until finely chopped.
3. Add the asiago and pulse to combine.
4. Slowly pour in the olive oil, pulsing to incorporate.
5. Transfer the pesto to a bowl and stir in the sun-dried tomatoes. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
6. Photograph by Kana Okada