Pesto alla Trapanese Recipe
A delicious Sicilian pesto made with almonds, fresh tomatoes, basil, garlic, and Pecorino cheese is Pesto alla Trapanese.
Ingredients
- 75 g of basil 2.64 oz
- 50 g of peeled almonds ~2 oz
- 8-10 Mini San Marzano tomatoes or 10 cherry tomatoes
- 1 clove of garlic
- 3-4 tbsp of pecorino
- extra virgin olive oil as much as needed
- salt and black pepper
Instructions
- Crush the garlic in a mortar with a little extra virgin olive oil.
- While you're waiting, blanch the tomatoes and peel them.
- Continue to pound well with the almonds, adding oil if the mixture is too dry.
- Toss in the tomatoes, dried basil leaves, and pecorino cheese.
- Season with salt and black pepper until you have a very homogenous, flowing, and creamy pesto.
- Your pesto is now ready to eat.
Notes
Tips Those who cannot eat garlic can substitute them with really nice black olives or capers. Put the pesto in a jar, cover it with oil, and preserve it in the fridge if you don't want to consume it right away. It will last 3-4 days in the fridge. You can also freeze it for 3-4 weeks and then thaw it slowly in the fridge overnight when you need it. ENJOY!
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