SICILIAN PESTO

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Do you have little time and the kids or your hungry husband are about to arrive home with his colleagues? Do you want to make a good impression in any case without resorting to ready-made products? Then Sicilian Pesto (or Pesto Trapanese, from the city of Trapanin in Sicily) is for you. Easy to make, with a few simple ingredients such as tomatoes, basil and almonds, fresh and very fragrant, it will soon become one of your “musts” in summer cuisine, and beyond.
Easy, fast and delicious.

Ingredients (for a jar of pesto)

  • 100g of almonds
  • 3-4 dried tomatoes in oil (drained)
  • 3-4 very ripe tomatoes (or the equivalent in cherry tomatoes if you have the patience to peel them)
  • a nice bunch of basil
  • Extra virgin olive oil, salt and pepper to taste

Wash the tomatoes and peel them, removing only the skin. Remove the seeds and break up the pulp with your hands and set aside

In the blender/food processor, chop the almonds until you obtain a fine powder, add the dried tomatoes and blend them, and then the fresh tomatoes and parsley leaves, salt, pepper and plenty of oil and blend until you obtain a nice pink cream.

pestotrapanese2.jpg

pestotrapanese1.jpg

Taste and add salt (or see if the balance of the other ingredients satisfies you).

Fill a sterilized or clean jar and cover with oil.

It’s perfect for a nice plate of al dente spaghetti… what are you waiting for? It’s really good!

pestotrapanese.jpg

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