Pesto alla Trapanese

Pesto Trapanese


Share recipe
Begin by toasting the almonds in a hot, dry frying pan until slightly golden and the nuts have an oily sheen. Make sure you stir the almonds regularly to prevent them burning
Once the nuts have cooled, add them to the food processor along with the rest of the ingredients (apart from the lemon juice and pepper)
Blend until rough and chunky or until the mixture forms a smooth paste, depending on your preference. You can also do this in a pestle and mortar if you prefer to keep things traditional
Taste and season the pesto with lemon juice, black pepper and a pinch of salt (if needed)
The pesto will keep in the fridge for 3 days but is best served fresh
Share recipe