Pesto alla Trapanese
This tomato almond pesto is an easy pasta sauce from Sicily. It's bright, light and makes a great quick meal.
Servings: 3 -4
Calories: 198kcal
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Ingredients
- ¼ cup blanched almonds
- 8 oz tomatoes (8oz is approx 2 large)
- 1 clove garlic
- ½ oz basil eaves removed from stems
- 5 mint leaves (optional)
- 1 oz pecorino or parmesan if you don't have pecorino
- 2 tablespoon extra virgin olive oil
Instructions
- Place the blanched almonds in a dry skillet/frying pan over a medium heat and toast until lightly brown on both sides. Place them in a food processor and pulse until relatively fine crumbs.
- Meanwhile, lightly prick the skin of the tomatoes in a few places. Put the tomatoes in a bowl and pour over boiling water and leave for a minute or two until the skin starts to peel away where you have pricked the skin.
- Take the tomatoes out of the hot water and remove all of the skin. Cut the tomatoes in half, remove the core and roughly dice.
- Peel the garlic and roughly chop. Add the tomatoes, garlic, basil, pecorino cheese and oil to the ground almonds and pulse to bring the mixture together.
- Stir through pasta of your choice, cooked al dente, and top with a little additional pecorino.
Notes
This quantity of sauce works with around 12oz - 1lb pasta (375-500g), serving 3 to 4 people, depending on how thickly sauce-covered you prefer it.
I didn't use any mint in the pictures here as I didn't have any, but it appears in many recipes and will add that bit of extra freshness.
Nutrition
Calories: 198kcal | Carbohydrates: 6g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 1mg