Ingredients
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9 oz Tomatoes "Ramati quality"
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2 oz Basilleaves
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2 oz AlmondsPeeled
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1 oz Pecorino cheesegrated
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1 Garlic clovesoptional
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1 oz Extra Virgin Olive Oilyou may add some more if needed
Directions
Another recipe from our amazing Facebook group, a big thanks to our contributor Loredana Mattaliano!
TOMATOES VARIETY
BASIL VARIETY
EQUIPMENT
PEELED TOMATOES VERSION
STORAGE
Steps
1
Done
|
Wash both the tomatoes and the basil leaves well. Let the water from the basil leaves drain into a colander. (In this version, the tomatoes are blended with the skin). |
2
Done
|
Cut in half the tomato and remove its stalk, then coarsely chop them in a high bowl. |
3
Done
|
Add the basil leaves, the almonds, the salt and the pecorino, the garlic, and finally, the extra virgin olive oil. |
4
Done
|
With your immersion blender, blend all together for few seconds intermittently. When all the ingredients start to blend, add the remaining oil until you obtain the consistency of a cream. You may add some extra virgin olive oil if it is too thick. |
5
Done
|
Your "Pesto alla trapanese" is ready to be enjoyed in your favorite pasta, such as Fusilli or Penne Rigate. Try it also with some Bruschette, it's delicious! |