Pesto from Trapani
- Difficulty: Easy
- Prep time: 10 mins
- Serving: 2 people
40g of blanched almonds
2 vine tomatoes
1/2 garlic clove
40g of pecorino, grated
3 tbsp A TURRI extra virgin olive oil
1 handful of basil leaves
1 handful of mint leaves, (optional)
lemon juice, (fresh
freshly ground black pepper
salt
Begin by toasting the almonds in a hot, dry frying pan until slightly golden and the nuts have an oily sheen. Make sure you stir the almonds regularly to prevent them from burning.
Once the nuts have cooled, add them to the food processor along with the rest of the ingredients (apart from the lemon juice and pepper)
Blend until rough and chunky or until the mixture forms a smooth paste, depending on your preference. You can also do this in a pestle and mortar if you prefer to keep things traditional.
Taste and season the pesto with lemon juice, black pepper, and a pinch of salt (if needed). In a saucepan, boil the water and add salt. Cook the pasta al dente, drain and add the pesto alla trapanese. Add the suggested Sicilian A TURRI EVOO and serve. The pesto will keep in the fridge for 3 days but is best served fresh.
