Another recipe from our amazing Facebook group, a big thanks to our contributor Loredana Mattaliano!
Hello everyone, if you like pesto, make this delicious Pesto Trapanese (as of Pesto from Trapani!), typical from Sicily in few simple steps and enjoy!
TOMATOES VARIETY
For this recipe I use ripe Ramati quality tomatoes, they are tasty and with few seeds.
Other good quality tomatoes for this recipe are Perini, Pachino, Ciliegini or Piccadilly, as long as they are ripe, red and flavorful.
BASIL VARIETY
Particularly suited is the southern basil with wide leaves, which often has a minty aroma. Alternatively, you may use any kind of basil leaves.
EQUIPMENT
The original recipe uses the mortar to do it, in this case you need to be patient and have enough time. You may also use an immersion blender, it’s easier and the only difference between these tools is the consistence of your pesto, that with the immersion blender is creamier. That’s all!
PEELED TOMATOES VERSION
The alternative version of this pesto trapanese is made with peeled tomatoes. In this case, pour them into boiling salted water for 3 or 4 minutes until the skin has separated. Drain, peel them and proceed as per recipe.
STORAGE
It can be kept in an airtight or glass container for 3 days in the refrigerator.
Pesto Trapanese
Course: Pasta, SaucesDifficulty: EasyServings
4
servingsIngredients
Tomatoes “Ramati Quality” 9 oz
Basil Leaves 2 oz
Almonds 2 oz (peeled)
Pecorino Cheese Grated 1 oz
Garlic Cloves 1
EVO Oil 1 oz
Directions
- 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).
- Cut in half the tomato and remove its stalk, then coarsely chop them in a high bowl.
- Add the basil leaves, the almonds, the salt and the pecorino, the garlic, and finally, the extra virgin olive oil.
- 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.
- 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!
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