Pesto alla trapanese


annalisa_sanci
Preparation time
Difficulty
Cooking time
Servings
Il pesto alla trapanese unisce mandorle, pomodori freschi e basilico in un’esplosione di gusto siciliano, perfetto per arricchire ogni piatto di pasta!
Ingredients
- Peeled tomatoes250 g
- Almonds50 g
- Basil50 g
- Pecorino20 g
- Garlic1 clove
- Extra virgin olive oilto taste
- Black pepperto taste
- Fine saltto taste
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
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.