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Pesto alla Trapanese
Ingredients
Metric
Imperial
Pesto alla Trapanese
- 40g of blanched almonds
- 2 vine tomatoes
- 1/2 garlic clove
- 40g of pecorino, grated
- 3 tbsp of olive oil
- 1 handful of basil leaves
- 1 handful of mint leaves, (optional)
- lemon juice, (fresh
- freshly ground black pepper
- salt
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Begin by toasting the almonds in a hot, dry frying pan until slightly golden and the nuts have an oily sheen. Make sure you stir the almonds regularly to prevent them burning
- 40g of blanched almonds
2
Once the nuts have cooled, add them to the food processor along with the rest of the ingredients (apart from the lemon juice and pepper)
- 2 vine tomatoes
- 1/2 garlic clove
- 40g of pecorino, grated
- 3 tbsp of olive oil
- 1 handful of basil leaves
- 1 handful of mint leaves, (optional)
3
Blend until rough and chunky or until the mixture forms a smooth paste, depending on your preference. You can also do this in a pestle and mortar if you prefer to keep things traditional
4
Taste and season the pesto with lemon juice, black pepper and a pinch of salt (if needed)
- lemon juice, (fresh)
- freshly ground black pepper
5
The pesto will keep in the fridge for 3 days but is best served fresh
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