Teresa's Recipes
Pesto Trapanese
Savor the tantalizing flavors of Sicily with this authentic Pesto Trapanese recipe. This vibrant, aromatic sauce brims with the freshness of basil leaves and cherry tomatoes, the nutty crunch of almonds, and the rich, savory notes of parmesan cheese. This pesto variant is a tribute to the warmth of Sicilian summers and the island's abundant almond orchards.
Ingredients
- 500 grams Pasta of choice
- to taste Salt
- to taste Pepper
- 1/2 cup Extra virgin olive oil
- 1 cup, plus extra for garnish Parmesan cheese, freshly grated
- 1 cup, packed Fresh basil leaves
- 1 cup Cherry tomatoes
- 2 Garlic cloves
- 1/2 cup Almonds, blanched and lightly toasted
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 650
- Fat: 35g
- Carbs: 60g
- Protein: 20g
- Sodium: 400mg
- Sugar: 5g
Instructions
- Begin by gathering all your ingredients. For the most flavor, ensure your basil leaves are fresh and your almonds are lightly toasted.
- In a food processor, blend the almonds and garlic until they form a coarse texture.
- Add the cherry tomatoes, fresh basil leaves, and grated parmesan cheese to the food processor. Continue to blend until a smooth paste forms.
- 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.
- Season the pesto with salt and pepper as per your taste preference. Set aside.
- 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.
- 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.
- Toss the cooked pasta with the Pesto Trapanese. If the pesto is too thick, add a little of the reserved pasta water.
- Serve the pasta hot, garnished with additional grated parmesan cheese. Enjoy this Sicilian delight straight from your kitchen.