Kosovan Pesto alla Trapanese

Ingredients

In this Kosovan adaptation of Pesto alla Trapanese, we substitute pine nuts with almonds, as almonds are more commonly used in Kosovan cuisine. Additionally, we incorporate roasted red peppers to add a touch of sweetness and depth to the pesto, reflecting the flavors preferred in Kosovan dishes. We alse have the original recipe for Pesto alla Trapanese, so you can check it out.

• 2 cups (60g) fresh basil leaves 2 cups (60g) fresh basil leaves
• 1 cup (150g) roasted red peppers, drained 1 cup (150g) roasted red peppers, drained
• 1/2 cup (75g) almonds 1/2 cup (75g) almonds
• 3 cloves of garlic 3 cloves of garlic
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Kosovan flatbread, for serving Kosovan flatbread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a food processor, combine the fresh basil leaves, roasted red peppers, almonds, garlic, salt, black pepper, and red pepper flakes (if desired). Pulse until the ingredients are finely chopped.
2. 2.
   While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
3. 3.
   Taste and adjust the seasoning if needed.
4. 4.
   Transfer the pesto to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent discoloration.
5. 5.
   Allow the pesto to sit at room temperature for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Kosovan Pesto alla Trapanese with warm Kosovan flatbread.

Treat your ingredients with care...

• Almonds — To enhance the flavor of the almonds, you can lightly toast them in a dry skillet before using them in the recipe. This will add a delightful nuttiness to the pesto.

Tips & Tricks

• If you prefer a spicier pesto, increase the amount of red pepper flakes according to your taste.
• For a creamier texture, you can add a tablespoon of Greek yogurt or sour cream to the pesto.
• If you don't have a food processor, you can use a blender or a mortar and pestle to make the pesto.

Serving advice

Serve the Kosovan Pesto alla Trapanese with warm Kosovan flatbread for a traditional Kosovan experience. You can also serve it as a dip with fresh vegetables or as a spread on sandwiches for a burst of flavor.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil on top of the pesto and garnish with a sprig of fresh basil. Serve it in a small bowl alongside the warm Kosovan flatbread.