Pesto Trapanese
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 10 plum tomatoes
- 1⁄2 cup blanched almond
- 6 garlic cloves, peeled and roughly chopped
- 1⁄2 cup basil leaves, torn
- 4 tablespoons olive oil
- 1⁄3 cup parmesan cheese, grated
- 1⁄4 teaspoon red pepper flakes, to taste
- 1 lb linguine
directions
- Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute. Peel off the skins then chop into quarters. Remove the seeds and then roughly chop the rest of the flesh. Set aside.
- Toast almonds in a moderate oven until golden, about 5 to 10 minutes.
- Grind/Blend the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy. Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky).
- Add the tomatoes and red pepper flakes (optional); depending on your preferences, squash them gently or leave them slightly chunky. Add the rest of the olive oil in a drizzle until well combined and creamy. Taste for seasoning, then add salt and pepper if necessary.
- Toss with pasta and top with parmesan cheese.
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