Pesto alla Trapanese Recipe

4.99 from 51 votes

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Garlic, fresh tomatoes and almonds together with basil, pecorino cheese and extra virgin olive oil create a surprisingly tasty sauce despite no cooking involved! This quantity is good for 1 pound (500 grams) of pasta.

Prep Time20

Cook Time0

Total Time20

Servings: servings

Author: Marcellina

Equipment

1 small food processor or mortar and pestle

Ingredients

4 tomatoes ((1 pound/approx 450 grams))
2 ounces blanched almonds ((60 grams) )
3 tablespoons pecorino cheese
20 fresh basil leaves
4 tablespoons olive oil
2 cloves garlic
1 teaspoon salt (or to taste)

Instructions

Bring water to boil in a medium saucepan. Cut a cross into the bottom of the tomatoes then plunge into the boiling water for 30 seconds to 1 minute. Remove with a slotted spoon and peel the skins off the tomatoes as soon as they’re cool enough to handle.
Cut the tomatoes into small chunks.
Put the almonds, pecorino cheese, garlic, and basil into a blender. Process until all of the ingredients are finely chopped. The almonds need to remain grainy.
Add the tomatoes, olive oil and salt and process until amalgamated. It’s perfectly fine even expected to see pieces of tomatoes .

Notes

Tips for Success

Choose the best ingredients you can afford.
You can use large or cherry tomatoes. Also, Roma, grape, and other varieties will work.
Remove seeds from tomatoes and excess liquid if not very meaty.
Tomatoes must be ripe and in season regardless of variety.
Take care not to over-process if using a food processor.

Nutrition