This traditional Sicilian sauce is a delicious variation of the better-known Genovese pesto.
Rich with the vibrant flavors of cherry tomatoes, almonds, and basil, this pesto is a true celebration of Mediterranean cuisine.
Whether tossed with pasta or used as a sauce or spread, Trapanese-style pesto is a versatile and delicious addition to any meal.
- 7 oz cherry tomatoes
- 1/2 cup of peeled almonds
- 1 clove of garlic
- 1 small bunch of fresh basil
- 1/2 cup of grated pecorino cheese
- Extra virgin olive oil
- Start by boiling water in a pot. Meanwhile, make a light incision on the top of the tomatoes and immerse them in the boiling water for about a minute. Drain and place them in a bowl of cold water to stop the cooking process. Peel them and remove the seeds.
- In a mortar, finely crush the almonds with the garlic and a pinch of salt.
- Add the peeled and deseeded tomatoes to the mortar and continue crushing until you get a smooth consistency.
- Add the washed and dried basil to the mortar and continue crushing.
- Add the grated pecorino cheese and mix well.
- Slowly pour in the extra virgin olive oil, stirring continuously until you achieve the desired consistency.This recipe makes about 4 servings. You can toss the pesto with pasta and add some fresh cherry tomatoes cut in half as a final touch. Enjoy your Pesto alla Trapanese!
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