Ingredients

• 1/3 cup sesame seeds
• 3 cups chopped romaine lettuce
• Kosher salt
• 1/2 cup asiago cheese
• 1/2 cup extra-virgin olive oil
• 1/4 to 1/2 cup sun-dried tomatoes, chopped

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Instructions

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. 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.
5. Photograph by Kana Okada