SicilianItalian
Pesto alla Trapanese
by Cucina con Ruben · 548K subscribers on YouTube
A vibrant Sicilian pesto made with cherry tomatoes, almonds, pecorino, and basil, served with short pasta.
- Difficulty
- easy
Ingredients
10 items- Pasta corta (rigatoni, fusilli o simile)Short pasta such as rigatoni or fusilli
- Blanched AlmondsPeeled almonds, about a handful
- 1 pcsGarlicOne clove
- Cherry TomatoesCherry tomatoes, about a handful
- Pecorino RomanoGrated, to taste
- BasilFresh leaves, to taste
- SaltTo taste
- Black PepperTo taste
- Chili Pepper(optional) — Optional, to taste
- Olive OilExtra virgin olive oil, as needed
Method
- Bring a pot of salted water to a boil and cook the pasta until al dente.
- In a blender or food processor, grind the peeled almonds into a fine powder.
- Add the garlic clove and blend again.
- Add the cherry tomatoes, salt, chili pepper (optional), and black pepper. Blend while slowly drizzling in olive oil until creamy.
- Transfer the pesto to a bowl and stir in grated Pecorino Romano (do not blend).
- Tear fresh basil leaves by hand and add them to the pesto, stirring gently.
- When the pasta is ready, reserve some pasta water, then drain.
- Add the pesto to the hot pasta and mix well, adding a splash of pasta water to make it creamier.
- Serve with extra grated pecorino, a few raw cherry tomatoes, a sprinkle of crushed almonds, and fresh basil leaves.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
