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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.
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
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
4
Taste and season the pesto with lemon juice, black pepper and a pinch of salt (if needed)