Pesto Trapanese
A fresh summer pasta with basil, tomatoes, almonds, and pecorino cheese.
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- •.5 cup Sweet almondstoasted
- •2 cloves Red garlicchopped
- •.5 tsp Coarse salt
- •1 cup Basil
- •2 Tomatoespeeled
- •0.5 cup Pecorino cheesegrated
- •2 tbsp Olive oildrizzle
- 1
Toast the sweet almonds briefly to release their oils.
2 min
- 2
Chop the toasted almonds with red garlic.
3 min
- 3
Transfer almonds and garlic to a mortar with coarse salt and work into a paste.
5 min
- 4
Peel the tomatoes by scoring and boiling for 30 seconds.
1 min
- 5
Add basil and peeled tomatoes to the mortar and continue to work into a paste.
5 min
- 6
Grate the pecorino cheese and incorporate it into the paste with a drizzle of olive oil.
3 min
- 7
Boil the busiate pasta while preparing the pesto.
10 min
- 8
Combine the pesto with the cooked pasta and serve.
2 min
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Pizza
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