Pesto Trapanese

Ingredients

Pasta of choice

500 grams

Salt

to taste

Pepper

to taste

Extra virgin olive oil

1/2 cup

Parmesan cheese, freshly grated

1 cup, plus extra for garnish

Fresh basil leaves

1 cup, packed

Cherry tomatoes

1 cup

Garlic cloves

2

Almonds, blanched and lightly toasted

1/2 cup

Instructions

1. Begin by gathering all your ingredients. For the most flavor, ensure your basil leaves are fresh and your almonds are lightly toasted.
2. In a food processor, blend the almonds and garlic until they form a coarse texture.
3. Add the cherry tomatoes, fresh basil leaves, and grated parmesan cheese to the food processor. Continue to blend until a smooth paste forms.
4. While the food processor is running, gradually pour in the extra virgin olive oil. This will emulsify the pesto and give it a creamy consistency.
5. Season the pesto with salt and pepper as per your taste preference. Set aside.
6. In a large pot, bring salted water to a rolling boil. Cook your pasta of choice until it’s al dente according to the package instructions.
7. Reserve a cup of pasta water before draining the pasta. This starchy water can be used to adjust the consistency of the sauce if needed.
8. Toss the cooked pasta with the Pesto Trapanese. If the pesto is too thick, add a little of the reserved pasta water.
9. Serve the pasta hot, garnished with additional grated parmesan cheese. Enjoy this Sicilian delight straight from your kitchen.