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Pesto Trapanese

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Ingredients

Adjust Servings:
9 oz Tomatoes "Ramati quality"
2 oz Basil leaves
2 oz Almonds Peeled
1 oz Pecorino cheese grated
1 Garlic cloves optional
1 oz Extra Virgin Olive Oil you may add some more if needed

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Pesto Trapanese

  • Serves 4
  • Easy

Ingredients

Directions

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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.
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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!

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