Italians dried tomatoes on tiled roofs under the Mediterranean sun for winter consumption. Today, we employ more advanced methods, but this Sicilian-style pesto pays homage to that tradition. Our recipe highlights the intense flavor of sun-ripened dried tomatoes, blended with olive oil, Parmesan cheese, pine nuts, fresh basil, garlic, and natural sea salt, the authentic Italian way. Crafted in the Napa Valley, a splash of locally made cabernet adds depth and richness to this timeless delight.
