Pesto alla Trapanese

Name: Pesto alla Trapanese
Total time: 10 min
Ingredients: 40g of blanched almonds; 2 vine tomatoes; 1/2 garlic clove; 40g of pecorino, grated; 3 tbsp of olive oil; 1 handful of basil leaves; 1 handful of mint leaves, (optional); lemon juice, (fresh; freshly ground black pepper; salt

by GIC Kitchen

Item 1 of 1

Sauce
easy
8
10 minutes

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This pesto alla Trapanese recipe hails from Trapani in Sicily, and was created as an almond and tomato-based alternative to the typical basil and pine nut version from Liguria. Serve it stirred through pasta for a speedy weeknight meal.

First published in 2018

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Pesto alla Trapanese

40g of blanched almonds
2 vine tomatoes
1/2 garlic clove
40g of pecorino, grated
3 tbsp of olive oil
1 handful of basil leaves
1 handful of mint leaves, (optional)
lemon juice, (fresh
freshly ground black pepper
salt

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Equipment

Food processor or blender

Method

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

40g of blanched almonds

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)

2 vine tomatoes
1/2 garlic clove
40g of pecorino, grated
3 tbsp of olive oil
1 handful of basil leaves
1 handful of mint leaves, (optional)

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)