Sicilian Pesto Alla Trapanese (Print Version)
# Ingredients:
→ Pesto Base
01 -
120g blanched almonds (slivered or whole)
02 -
1 garlic clove
03 -
160g Pecorino Romano and/or Parmigiano Reggiano cheese (grated)
04 -
80ml extra virgin olive oil
05 -
1 pinch chili flakes (or small fresh chili, optional)
→ Fresh Herbs & Vegetables
06 -
60g fresh basil leaves (packed)
07 -
60g fresh mint leaves (packed)
08 -
300g cherry tomatoes (approximately 1 pint)
09 -
Sea salt and freshly ground black pepper to taste
# Instructions:
01 -
Add almonds, garlic, grated cheese, extra virgin olive oil, and chili flakes (if using) to a food processor. Pulse until the almonds are broken down and ingredients form a coarse mixture.
02 -
Add cherry tomatoes, basil, and mint to the food processor. Pulse until desired consistency is achieved. Maintain some texture from the almonds for authentic character, or process longer for a smoother sauce.
03 -
If the pesto appears too wet, incorporate additional almonds or cheese and process briefly. If too dry, add more tomatoes or olive oil. Season with salt and pepper to taste.
04 -
Transfer finished pesto to sterilized mason jars or glass containers. Refrigerate if not using immediately.
# Notes:
01 -
This Sicilian pesto variation (Pesto alla Trapanese) differs from classic Genovese pesto by using almonds instead of pine nuts and incorporating fresh tomatoes.
02 -
For best flavor, allow pesto to rest for at least 30 minutes before serving to let flavors develop.