Trapani-style Pesto is a quick-to-prepare seasoning, full of flavor and truly excellent if you want to dress up pasta and make it very tasty.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup tomatoes
- 2 tbsp basil (chopped)
- 2 tbsp pecorino (or grated parmesan)
- 1 oz almonds
- 1 clove garlic
- 1 tbsp olive oil
- 1 pinch fine salt
Preparation
Place the almonds in a blender and chop finely.
In a pot, bring plenty of water to a boil, then add the previously washed tomatoes and cook them for about a minute.
Remove them from the water with a slotted spoon, let them cool slightly, and peel them.
Slice them, remove the core and seeds, and place them in a blender.
Add the grated pecorino (or parmesan), garlic clove, basil (mine was already chopped), oil, salt, and blend well until you obtain a well-mixed and homogeneous mixture.
Here is your pesto ready to be enjoyed.
Suggestions/tips
If you don’t like too strong flavors, you can use parmesan instead of pecorino (I know it’s not the same, but not everyone likes such bold flavors).
If you also want to peel the almonds, place some water in a pot, bring it to a boil, add the almonds, and cook them for about two minutes. Let them cool on a towel and then peel them by lightly pressing to remove the skin.
If you don’t like garlic, you can omit it.
If you liked Trapani-style Pesto, check out other Pesto recipes:
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