Sicilian sun-dried tomato pesto, or sun-dried tomato “pesto alla trapanese” with almonds, perhaps the tastiest and most indulgent version of the Pesto alla trapanese made with fresh tomatoes. Like that pesto, it is ideal for dressing homemade busiate and much more. On the blog the Sicilian cuisine with grandma’s recipes reigns supreme, so how could we not prepare the most famous Sicilian pesto?
When summer comes and the sun grows stronger in Sicily and many other southern regions, people start preparing sun-dried tomatoes, with which countless delights are made, including sun-dried tomato paté with almonds and walnuts, stuffed sun-dried tomatoes, semolina bread with sun-dried tomatoes and many, many more! Since sun-dried tomatoes can be used in many ways, why not include among them Sicilian pesto? A traditional recipe made of dried tomatoes, almonds, oil and cheese that, enriched by the fresh summer aroma of basil, becomes a fantastic condiment for bread, bruschette and especially maccheroni al ferretto and Trapani busiate.
Would you like to discover with me how to make the original sun-dried tomato pesto? Follow me for a moment in the kitchen and you’ll see how simple it is. As always, if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make sun-dried tomato pesto
- 7 oz Sun-dried tomatoes (preferably in oil)
- 1/4 cup Almonds (peeled and lightly toasted)
- 1 bunch Basil
- 1/2 cup Grana Padano (or pecorino)
- to taste Chili pepper (If desired)
- 1 clove Garlic
- 2/3 cup Extra virgin olive oil
Tools
- Blender
Preparation
If you buy dried tomatoes, I recommend blanching them for a few minutes and drying them thoroughly with a clean cloth; this will remove excess salt and make them softer. If you can, use the sun-dried tomatoes packed in oil, drained.
Gather all the ingredients in the blender jar and blend until you achieve the smoothest cream you can.
The pesto is ready to dress pasta and crostini. For pasta, I recommend thinning it with a little of the cooking water.
Tips and storage
The pesto keeps in the refrigerator for two weeks if stored in an airtight container. Simply put it in a jar and cover it with olive oil so it does not come into contact with air. You can also portion it into cubes or small cups and freeze it.
With this amount of pesto I dressed about 3.3 lb of spaghetti.
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