Pesto alla trapanese (A Sicililan pesto)
User Reviews
0
0 reviews
Unrated
-
Total Time
45 mins
-
Course
Main Course, Soup
-
Cuisine
American, International
Pesto alla trapanese (A Sicililan pesto)
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 400 g tomato ripe, fresh, 1/2 lb
- 2-3 cloves garlic
- basil a handful, fresh
- almonds see Notes, blanched, a handful
- salt
- black pepper
- olive oil
- 100 g pecorino cheese 4 oz, grated
- 400 g pasta 1/2 lb, of your choice
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
