Sunday, February 25 2024

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.

 

 

Ingredients:
  • 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
  • Salt
Instructions:
  1. 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.
  2. In a mortar, finely crush the almonds with the garlic and a pinch of salt.
  3. Add the peeled and deseeded tomatoes to the mortar and continue crushing until you get a smooth consistency.
  4. Add the washed and dried basil to the mortar and continue crushing.
  5. Add the grated pecorino cheese and mix well.
  6. 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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