Pesto alla Trapanese

Method7 steps · about 10 min

1. 1

   Step 1: Toast the skinless blanched almonds (75 g) in a dry pan for a few minutes, until slightly golden. Set them aside to cool.

   Uses 75 g blanched skinless almonds

2. 2

   Step 2: Bring a small pot of water to a boil. Cut a small X at the bottom of each cherry tomato (200 g), then boil the tomatoes for 1–2 minutes, until their skins begin to split.

   Blanch cherry tomatoes · 2 minUses Water for blanching the tomatoes, as needed · 200 g cherry tomatoes (about 20–22)

3. 3

   Step 3: Drain the blanched tomatoes and let them cool for a few minutes. Peel away their skins, then squeeze out the seeds and excess juice. Keep the prepared tomato flesh.

   Uses Blanched cherry tomatoes

4. 4

   Step 4: Blend the prepared tomato flesh, cooled toasted almonds, grated Pecorino (30 g), peeled garlic clove (1) and basil (1/3 cup) to a fine pesto consistency. Use a food processor, immersion blender or mortar and pestle.

   Uses Peeled and deseeded tomato flesh · Cooled toasted almonds · 30 g freshly grated Pecorino cheese · 1 garlic clove · 1/3 cup fresh basil (about 6–10 large leaves)

5. 5

   Step 5: Taste the finished pesto and add salt only if needed; the Pecorino may supply enough seasoning.

   Uses Prepared Sicilian pesto · Salt to taste, only if needed after blending

6. 6

   Step 6: Transfer the finished pesto to a serving bowl to use as a dip, or keep it ready for adding to another dish.

   Uses Finished pesto alla Trapanese

7. 7

   Step 7: Keep any leftover pesto covered in the refrigerator for up to 4 days.

   Uses Remaining pesto alla Trapanese