Pesto alla Trapanese

This is a recipe my friend’s Sicilian boyfriend (from Trapani) taught us. It’s basically a raw tomato sauce with almonds and tons of basil, and can be put on pasta (preferably fresh trofie pasta) or used as a sauce on bruschetta. Either way, it’s absolutely delicious!

Ingredients:

Pachino tomatoes (cherry tomatoes from the Sicilian town of Pachino…they taste better, trust me!)

Small handful of almonds (skinned and chopped as small as humanly possible)

A bunch of fresh basil (chopped)

2 cloves of garlic

Olive oil

A lil’ bit of salt

Directions:

With a mortar and pestle, grind up almonds until it resembles dust (or until your hand hurts too much to continue). Add basil, a teaspoon of olive oil, salt to taste and grind it all together. If you love garlic and don’t have to kiss anyone for the next few days, you can chop up the garlic and grind that in too. If you don’t like being stinky, just toss in whole or halved cloves at the end. Put aside.

Now chop up the tomatoes and grind those up to make a sauce. You can be lazy and use a blender…but what’s the fun in that?

In a large bowl, mix everything together (this is when you’d add your garlic if you’re self-conscious about smelling too much). Mix ‘er up, then top on pasta or bruschetta.

Buon appetito!

Want to add something to this recipe, or know of any other yummy and simple recipes? 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One Response to Pesto alla Trapanese

  1. It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it. ~Julia Child

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