Pesto Alla Trapanese
Pesto Alla Trapanese
There are numerous variations on pesto today, such as garlic scape and cilantro-packed pesto, but there’s also a lesser-known ancient take on pesto: pesto alla Trapanese. The sauce is made with garlic, salt, cheese, herbs, olive oil, vinegar and almonds.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
Total time: 15 minutes
Ingredients
- 1 cup almonds, blanched
- 2 cloves garlic, peeled and minced
- 1 can (28 oz.) chopped whole tomatoes
- 1/2 cup sun-dried tomatoes in olive oil
- 1/2 teaspoon salt
- 3/4 cup packed fresh basil leaves
- 1/2 cup grated parmesan cheese, plus more for garnish
- 1/3 cup extra virgin olive oil
- dash of crushed red pepper flakes
Directions
- Step 1: Preheat the oven to 350F.
- Step 2: Place 1 cup almonds on a baking sheet and toast until slightly brown, about 10 minutes
- Step 3: Place the toasted almonds in a food processor along with 2 cloves garlic, 28 ounces canned tomatoes, 1/2 cup sun-dried tomatoes, 1/2 teaspoon salt, 3/4 cup packed fresh basil leaves, 1/2 cup grated Parmesan cheese and 1/3 cup olive oil. Add a dash of crushed red pepper flakes to taste. Pulse about 10 times until the mixture is ground (but not puréed).
- Step 4: To serve, toss the pesto with freshly cooked al dente pasta of your choice. Garnish with grated Parmesan cheese and a sprig of basil.