![Strawberry Granita with Sweet Pesto](https://cdn.statically.io/img/www.foodandwine.com/thmb/k4sfH9RIkgSIBFb_jVGZUyjURNw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Strawberry-Granita-with-Sweet-Pesto-FT-recipe0719-5b7bc958f0784c7db04cef7c02a40909.jpg)
Ingredients
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1 1/2 pound fresh strawberries, hulled
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1/3 cup simple syrup
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2 tablespoons white verjus or fresh lemon juice
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1/4 teaspoon kosher salt
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1 cup fresh basil leaves
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1 cup fresh mint leaves
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1/3 cup grapeseed oil
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1/3 cup pine nuts
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3 tablespoons olive oil
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3 tablespoons raw honey
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1 vanilla bean pod, split, or 1 teaspoon vanilla extract
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Whipped cream, for serving
Directions
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Combine strawberries, simple syrup, verjus, and salt in a blender. Process until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a 13- x 9-inch freezer-safe baking dish or rimmed baking sheet. Transfer to freezer, and freeze 4 hours, scraping with a fork every 40 minutes to create small ice crystals.
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While granita freezes, place basil, mint, grapeseed oil, pine nuts, olive oil, and honey in a food processor. Scrape seeds from vanilla bean pod into food processor; discard pod. Process until smooth, about 2 minutes.
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To serve, spoon granita into bowls, and top with whipped cream and sweet pesto.