Pesto alla trapanese

Immagine Ricetta

annalisa_sanci

Preparation time

Orologio15 minuti

Difficulty

OrologioFacile

Cooking time

Orologio0 minuti

Servings

Porzioni2

Il pesto alla trapanese unisce mandorle, pomodori freschi e basilico in un’esplosione di gusto siciliano, perfetto per arricchire ogni piatto di pasta!

Ingredients

Procedure

  • 0. First, boil some water in a saucepan, add the almonds, and cook for about three minutes. Then drain and peel the almonds by holding one almond between your thumb and forefinger, rubbing vigorously; the skin will quickly peel off.
  • 1. Squeeze the peeled tomatoes to remove all the water and seeds, set aside, grate the pecorino and clean the fresh basil without wetting it.
  • 2. At this point, use a mortar and pestle to slowly and carefully crush the almonds, then the tomatoes, then the garlic and basil, using firm pounding motions until you obtain a thick mixture. If you don't have these tools, use a small blender with blades and pulse slowly.
  • 3. Finally (however you made it) add the pecorino and a drizzle of oil, adjusting the consistency accordingly! Season with salt and, if desired, add a pinch of pepper!
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    Creation date Nov 27, 2023