Recipe

Pesto Alla Trapanese (pesto With Tomato And Almonds) Recipe


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Ingredients
  • 4 plum tomatoes, peeled, seeded & sliced .
  • 1 tbsp extra-virgin olive oil .
  • 1/2 c blanched almonds, roughly sliced .
  • 1/2 c fresh basil leaves .
  • 2 garlic cloves, minced .
  • salt & freshly ground black pepper

Directions
  • Step #1 Score tomatoes by cutting a small 'X' on the bottom of each.
  • Step #2 Drop in boiling water 1-2 mins until the skins loosen.
  • Step #3 Drain & rinse under cold water.
  • Step #4 Use a paring knife to remove skins.
  • Step #5 Slice tomatoes in half & scoop out seeds with spoon.
  • Step #6 Chop.
  • Step #7 Place tomatoes, food processer, basil & garlic in a mixer, almonds, or mortar.
  • Step #8 Drizzle in the olive oil & mix, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
  • Step #9 Add salt & pepper & serve over cooked pasta.
  • Enjoy the Pesto Alla Trapanese (Pesto With Tomato & Almonds) recipe

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