Pesto alla trapanese (A Sicililan pesto)

Name: Pesto alla trapanese (A Sicililan pesto)
Total time: 45 min
Yield: 1 serving
Ingredients: 400 g 1/2 lb. ripe, fresh tomatoes (see Notes); 2-3 cloves of garlic; a handful of fresh basil; A handful of blanched almonds; salt and pepper; olive oil; 100 g 4 oz. grated pecorino cheese; 400 g 1/2 lb. of pasta of your choice (see Notes)

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Total Time
45 mins
Course
Main Course, Soup
Cuisine
American, International

Pesto alla trapanese (A Sicililan pesto)

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

400 g 1/2 lb. ripe, fresh tomatoes (see Notes)
2-3 cloves of garlic
a handful of fresh basil
A handful of blanched almonds see Notes
salt and pepper
olive oil
100 g 4 oz. grated pecorino cheese
400 g 1/2 lb. of pasta of your choice (see Notes)

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Instructions

Make your pesto by adding tomatoes, garlic, basil, almond, salt and pepper in the food processor. Process on 'pulse' until the ingredients are well chopped, then with the motor running, add olive oil in a stream until the mixture comes together and forms a smooth sauce. (The almonds should not become completely pulverized, however, but retain some of their crunch.)
Cook your pasta al dente. Drain and pour into a warmed serving bowl. Add your pesto and mix well, then add the cheese and mix again. (If the pasta is a little dry, add some pasta water to loosen it up.)
Serve immediately, perhaps with a dollop of extra pesto on top, and with additional grated cheese in a small bowl for those who want it.