Easy and delicious Sicilian Pesto (Pesto alla trapanese)
If you think pesto is supposed to be green, think again. Sicilian Pesto (Pesto alla trapanese) is a fresh and lively pesto that will change the way you think about pesto.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup Blanched Almonds (- Slivered or whole)
- 1 Garlic Clove (- Use more if you like)
- ⅔ cup Pecorino romano and/or Parmigiano reggiano (- 50/50 combination works well)
- ⅓ cup Extra Virgin Olive Oil
- 1 Pinch of chili flakes (or small fresh chili) (- Optional)
- ¼ cup Fresh Basil (- Packed)
- ¼ cup Fresh Mint (- Packed)
- 1 pint Cherry tomatoes (- About 3 cups worth)
- Salt and Pepper to taste
Instructions
- 1
To your food processor, add almonds, garlic, cheese, extra virgin olive oil and chili if using. Pulse to break up the almonds and combine into a coarse mixture.
- 2
Add cherry tomatoes and herbs to your food processor and pulse until you achieve your desired consistency. A little chunky crunch from the almonds is definitely a good thing, but if you prefer a smooth sauce, process further. Taste adjust seasoning.
- 3
If the pesto is too wet, add more almonds/cheese and process. If the sauce is too dry, add more tomatoes or olive oil. Taste and adjust seasoning.
- 4
Transfer your pesto to mason jars or glass jars and store in the refrigerator if not using right away.