Trapanese Almond Tomato Sauce (Print Version)
# Ingredients:
→ Pesto Base
01 -
120g skinned almonds (either whole or slivered)
02 -
1 clove of garlic
03 -
160g grated Pecorino Romano and/or Parmigiano Reggiano
04 -
80ml top-quality olive oil
05 -
1 pinch of hot pepper flakes (or tiny fresh chili, if you want)
→ Fresh Herbs & Vegetables
06 -
60g tightly packed basil leaves
07 -
60g tightly packed mint leaves
08 -
300g small tomatoes (about 1 pint)
09 -
Sea salt and fresh black pepper to your liking
# Instructions:
01 -
Toss the almonds, garlic, cheese, olive oil, and hot pepper flakes into your food processor. Give it a few quick pulses until the almonds break down and everything turns into a rough mix.
02 -
Throw in the small tomatoes, basil, and mint. Pulse until you get the texture you want. Keep some almond chunks for that real authentic feel, or blend longer if you prefer it smoother.
03 -
Got pesto that's too runny? Just add more almonds or cheese and blend quickly. Too thick? Splash in extra tomatoes or oil. Add salt and pepper until it tastes right.
04 -
Pour your finished pesto into clean glass jars. Pop it in the fridge if you're not using it right away.
# Notes:
01 -
This Trapanese-style pesto from Sicily is different from the regular Genovese kind because it uses almonds instead of pine nuts and adds juicy tomatoes.
02 -
Let your pesto sit for at least half an hour before you eat it so all the flavors can really come together.