Pesto alla Trapanese
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
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
  1. Step 1: Preheat the oven to 350F.
  2. Step 2: Place 1 cup almonds on a baking sheet and toast until slightly brown, about 10 minutes
  3. 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).
  4. 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.