This recipe comes from a city in Sicily called, “Trapani”. Trapani is located in Northwest Sicily, so is not in the Southeast Eloro District. But this classic Sicilian pesto recipe is so delicious, that we just had to feature it! Pesto recipes are more versatile than many people may think—it’s not only for pasta, but can be used as a pizza sauce, a spread for a bread appetizer, a dip for vegetables, or it can be added to a simple vinaigrette and served on salad.
The balance of acidic cherry tomatoes and the nutty flavor of almonds in this classic Trapenese Pesto recipe, is sure to please even the proudest Genovese Pesto purists!
- 100 gr Pecorino Siciliano or Cosacavaddu or Parmesan
- 50 gr Almonds
- 500 gr cherry tomatoes (Pachino IGP, if you can find)
- 10 leaves of Basil
- Extra Virgin Olive Oil
- Pinch of Red Pepper Flakes
- Clove of Garlic
Step 1: Wash the tomatoes and basil, then place in a food processor. Add in the almonds, cheese, olive oil, salt, and a pinch of red pepper flakes (dried chili).
Step 2: Pulse all the ingredients together in the food processor, scraping down the bowl half-way through. Puree until smooth, while still leaving the elements for visible piece integrity. Serve with al dente pasta or on toasted bread with a drizzle of extra olive oil, and a glass of dry white wine. Buon appetito!