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Pesto Trapanese
A vibrant and rustic Sicilian pesto, traditionally made without cheese or pine nuts. This version features the bright flavors of fresh tomatoes, the rich nuttiness of almonds, aromatic basil, and pungent garlic, all bound together with good quality extra virgin olive oil.
ð§ ææ
- 300 g Ripe tomatoes
- 80 g Raw almonds
- 30 g Fresh basil leaves
- 2 cloves Garlic cloves
- 80 ml Extra virgin olive oil
- 1/2 teaspoon Salt
ðšâð³ äœãæ¹
- 1
Prepare the tomatoes: Score an 'X' on the bottom of each tomato. Immerse them in boiling water for 30-60 seconds, or until the skins begin to loosen. Immediately transfer them to an ice bath to stop the cooking. Once cool enough to handle, peel the skins off. Roughly chop the peeled tomatoes.
â±ïž 7 minutes - 2
Prepare the pesto base: In a mortar and pestle (traditional method) or a food processor, add the peeled garlic cloves and the blanched almonds. Pound or process until a coarse paste forms. If using a food processor, pulse until finely chopped.
â±ïž 5 minutes - 3
Add the basil and tomatoes: Add the fresh basil leaves and the chopped tomatoes to the mortar or food processor. Continue to pound or process until the mixture is well combined and has a rustic, slightly chunky texture. Scrape down the sides as needed.
â±ïž 5 minutes - 4
Emulsify and season: Gradually drizzle in the extra virgin olive oil while continuing to pound or process until the pesto is emulsified and reaches your desired consistency. Season generously with salt to taste. The pesto should be fragrant and vibrant.
â±ïž 3 minutes - 5
Serve: Toss the Pesto Trapanese with freshly cooked pasta, such as busiate (traditional Sicilian twisted pasta), spaghetti, or linguine. Drizzle with a little extra olive oil before serving. This pesto is best served fresh.
â±ïž 0 minutes
ð¡ ããã®ã³ã
- âThis pesto is characterized by its lack of cheese (like Parmesan or Pecorino) and pine nuts, relying solely on tomatoes and almonds for its base.
- âFor a smoother pesto, you can blanch the almonds first to easily remove their skins.
- âThis is a classic condiment from the Trapani region of Sicily, showcasing its fresh, local ingredients.
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- For a deeper nutty flavor, lightly toast the almonds before pounding or processing.
- While not traditional, a small amount of grated Pecorino cheese can be added for a different flavor profile.