Pesto alla Trapanese: Sicilian Tomato and Almond Pesto

Not all pesto needs to be green. With origins in Sicily, pesto alla trapanese is a delicious result of cross-cultural cuisine and a flavorful way to use fresh summer produce. Ligurian sailors brought the technique of grinding fresh ingredients into a silky sauce to the port of Trapani, and Sicilians adapted the recipe with fresh tomatoes and almonds native to the region.

Ingredients for 6 people

• 1 1/2 cups cherry tomatoes, very ripe and sweet
• 3 cups fresh basil leaves
• 1 garlic clove, peeled
• 1/2 cup almonds
• 1/3 cup Parmigiano Reggiano DOP or mild Pecorino, freshly grated
• 1/4 cup Valli Trapanesi Extra Virgin Olive Oil DOP
• Sea salt, to taste

How to make Pesto alla Trapanese

1. Add the tomatoes, extra virgin olive oil, almonds and garlic to the bowl of a food processor and mix for about two minutes.
2. Add the basil and pulse to combine. Do not mix too much, as this helps the basil retain its intensity of flavor and color.
3. Remove from the mixer and fold in the grated cheese until creamy and thoroughly combined.
4. Season with salt to taste.
5. Serve and eat fresh, or keep in the fridge for up to two days.

Tips

Pairing

This pesto pairs especially well with pasta like busiate, penne or spaghetti.

Do not cook the pesto

Heat alters the flavor and freshness of the ingredients. Add the pesto to freshly cooked pasta, but do not cook it over heat.