Description
Welcome to the world ofSicilian Pesto(also known asPesto alla Trapanese), a delightful variation of the classic Italian pesto that highlights the sun-kissed flavors of Sicily. If you’re a fan of rich, aromatic, and vibrant Italian dishes, then thisSicilian Pestorecipe is a must-try for you. Whether you’re looking for an easy weeknight meal or something to impress guests at your next dinner party, this recipe brings the authentic tastes of Italy right to your kitchen.
Ingredients
- Substitutions:
Instructions
- Peel the tomatoes: Boil a pot of salted water and briefly blanch the tomatoes, making them easy to peel. After peeling, remove the seeds and roughly chop.
- Crush the garlic: Using a mortar and pestle or food processor, grind the garlic, salt, and pepper into a smooth paste.
- Add the almondsto the garlic mixture and grind until smooth.
- Add the basil leaves, tearing them slightly if large, and grind or pulse in the food processor.
- Mix in the tomatoesand grind everything into a smooth yet slightly chunky texture.
- Finally,blend in the olive oiluntil the pesto reaches your desired consistency.
- Toss the pastawith the pesto sauce in a large serving bowl. If the sauce seems too thick, add a bit of the reserved pasta water to achieve a creamy texture.
- Serve immediately with a sprinkle of freshly grated Pecorino cheese or basil leaves for garnish.
Notes
Use fresh, high-quality ingredientsfor the best flavor, especially the tomatoes and basil.
For a more authentic experience, use a mortar and pestle instead of a food processor to achieve the traditional rustic texture.
You can store leftover pesto in the fridge for up to three days in an airtight container. Add a layer of olive oil on top to prevent browning.