Pesto Alla Trapanese (Pesto With Tomato and Almonds)

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READY IN: 10mins
SERVES: 4
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
  • Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
  • Add salt and pepper and serve over cooked pasta.
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