Pesto alla Trapanese

Ingredients

• 2 cups (60g) fresh basil leaves 2 cups (60g) fresh basil leaves
• 1/2 cup (75g) almonds, toasted 1/2 cup (75g) almonds, toasted
• 2 cloves of garlic 2 cloves of garlic
• 1 cup (200g) cherry tomatoes 1 cup (200g) cherry tomatoes
• 1/2 cup (50g) grated pecorino cheese 1/2 cup (50g) grated pecorino cheese
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 22g (Saturated Fat: 4g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a food processor, combine the basil leaves, toasted almonds, garlic cloves, cherry tomatoes, and grated pecorino cheese.
2. 2.
   Pulse the ingredients until they are roughly chopped.
3. 3.
   Slowly drizzle in the olive oil while the food processor is running until the mixture becomes smooth and well combined.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Transfer the pesto to a jar or container and refrigerate until ready to use.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until they become fragrant and lightly golden. This enhances their flavor and adds a delightful crunch to the pesto.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of ricotta cheese to the pesto.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.
• To enhance the nutty flavor, you can lightly toast the pecorino cheese before grating it into the pesto.
• If you don't have cherry tomatoes, you can use sun-dried tomatoes for a more intense flavor.
• Experiment with different herbs like parsley or mint to add a unique twist to the traditional recipe.

Serving advice

Serve Pesto alla Trapanese tossed with your favorite pasta, such as spaghetti or fusilli. Garnish with a sprinkle of grated pecorino cheese and a few fresh basil leaves. Pair it with a glass of Sicilian white wine for a truly authentic experience.

Presentation advice

To present the dish beautifully, swirl the pasta on a plate and spoon the pesto over the top. Garnish with a sprig of fresh basil and a drizzle of olive oil. Serve with a side of crusty bread to mop up any remaining sauce.