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Community Recipe
from [Denismor1]
Pesto Trapanese

Pesto Trapanese

This is a suprise, wonderful pesto, from Sicily.

  • Yield: 4 servings

Ingredients

  • ¾ pound(s) Cherry Tomatoes, very ripe and sweet
  • 12 piece(s) Basil Leaves, large/fresh
  • ⅓ cup(s) Whole Almonds Lightly toasted
  • 1 clove(s) Garlic Crushed
  • ¼ teaspoon(s) Crushed Red Pepper
  • ½ teaspoon(s) Coarse Sea Salt - Plus more for pasta water
  • ½ cup(s) Extra Virgin Olive Oil
  • 1 pound(s) Spagetti
  • ½ cup(s) Parmagiano Cheese Freshly Grated

Preparation

While pasta is cooking in boiling, salted water, combine first 7 ingredients in a food processor or blender and blend into a paste.

When pasta is done, toss with just enough pesto to coat.

Plate, sprinkle with cheese and a drizzle of olive oil, and serve.

Options -

Sea Salt replace with Kosher Salt

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Pesto Trapanese recipe

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