Pesto Alla Trapanese Sicilian Pesto Recipes
PESTO ALLA TRAPANESE (SICILIAN PESTO RECIPE)
Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes and basil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani!
Provided by Nadia Fazio
Categories Sauces
Number Of Ingredients 6
Steps:
- Boil water in a small sauce pan, add almonds and boil for 1 minute. Drain and when they're cool enough to handle use your fingers to peel off the skin. It will easily slip off. Preheat oven to 350F and toast almonds for 10 minutes.
- Score the top of each tomato with a sharp knife. Bring water in that same sauce pan to a gentle boil. Add tomatoes and blanch for 1 minute. The skin will begin to shrivel. Drain and place in a bowl. When cool enough to handle, peel off the skin, roughly chop the tomatoes and set aside in a bowl.
- Place garlic and a pinch of salt in the mortar and crush until you have a paste. Add almonds and continue crushing until you have a rough paste. Finally, add basil leaves and another pinch of salt and grind all ingredients together until well combined.
- Transfer the mixture to the bowl with the cherry tomatoes and stir until combined. The pesto will have small chunks of tomatoes and will not be as smooth as pesto made in a food processor. If your mortar is large enough, you can also add the tomatoes to the almond mixture and grind all ingredients together.
- Place all ingredients in the bowl of your food processor and process until smooth. For a chunkier consistency pulse a few times until you have the desired texture. Add salt, to taste.
Nutrition Facts : Calories 713 kcal, Carbohydrate 27 g, Protein 18 g, Fat 64 g, SaturatedFat 7 g, Sodium 28 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving
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- Bring a large pot of water and 1 tablespoon salt to a boil over high. Add the pasta, and cook according to package directions for al dente. Drain, reserving 1/2 cup of the cooking liquid.
- While pasta cooks, toast the almonds in a 12-inch skillet over medium, stirring occasionally to make sure they do not burn, about 3 minutes. Remove and set aside.
- In a food processor, combine the almonds, tomatoes, herbs, garlic, remaining 1 1/2 teaspoons salt, crushed red pepper, and black pepper; pulse until thoroughly combined. While pulsing, add the olive oil in a slow, steady stream until the mixture begins to emulsify. Continue pulsing until all of the oil has been added and the sauce forms a smooth paste. Transfer mixture to a large bowl, and fold in the pecorino.
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