SicilianItalian
Traditional Trapanese Pesto
by Casa Pappagallo · 705K subscribers on YouTube
A Sicilian pesto from Trapani made with tomatoes, almonds, basil, garlic, and pecorino. Perfect for summer pasta.
- Difficulty
- easy
Ingredients
8 items- TomatoesBlanched and peeled
- Garlic
- AlmondsRaw almonds
- Coarse SaltCoarse salt
- BasilFresh basil leaves
- Extra Virgin Olive OilExtra virgin olive oil
- PastaCaserecce or your preferred shape
- PecorinoGrated Pecorino cheese
Method
- Score the tomatoes with an X and blanch them in boiling water for a few seconds.
- Transfer the tomatoes to ice water, then peel them by pulling the skin.
- Remove most of the seeds and excess water from the peeled tomatoes.
- In a mortar, add garlic, almonds, a few grains of coarse salt, and basil. Begin pounding.
- Add a little olive oil and continue pounding.
- Add the prepared tomatoes and pound until well combined.
- Taste and adjust salt if needed.
- Transfer the pesto to a bowl.
- Bring a pot of water to a boil, add salt, and cook the pasta (caserecce or any shape).
- Drain the pasta directly into the bowl with the pesto and mix well.
- Serve with grated pecorino cheese.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
