pesto alla trapanese

If you think pesto is supposed to be green, think again. Sicilian Pesto (Pesto alla trapanese) is a fresh and lively pesto that will change the way you think about pesto.

Easy and delicious Sicilian Pesto Recipe (Pesto alla trapanese)

Blanched Almonds (- Slivered

Garlic Clove (- Use more if you like)

Extra Virgin Olive Oil

Pinch of chili flakes (or small fresh chili) (- Optional)

Fresh Basil (- Packed)

Fresh Mint (- Packed)

Cherry tomatoes (- About 3 cups worth)

Salt and Pepper to taste

To your food processor, add almonds, garlic, cheese, extra virgin olive oil and chili if using. Pulse to break up the almonds and combine into a coarse mixture.

Add cherry tomatoes and herbs to your food processor and pulse until you achieve your desired consistency. A little chunky crunch from the almonds is definitely a good thing, but if you prefer a smooth sauce, process further. Taste adjust seasoning.

If the pesto is too wet, add more almonds/cheese and process. If the sauce is too dry, add more tomatoes or olive oil. Taste and adjust seasoning.

Transfer your pesto to mason jars or glass jars and store in the refrigerator if not using right away.

Pesto alla Trapanese is a Sicilian style pasta that combines basil, mint, tomato, almonds, and Pecorino Romano to create a pesto that&#039;s tossed with al dente pasta.

Pesto alla Trapanese

gemelli pasta (or busiate, casarecce, penne)

pasta water (will not need it all)

garlic

almonds

basil leaves

mint leaves

flat leaf Italian parsley

extra virgin olive oil (plus more if needed)

tomatoes

Pecorino Romano (grated)

red pepper flakes

salt (to taste)

Add the garlic and almonds to a large food processor and pulse until a rough paste is formed.

Add the basil, mint, parsley, olive oil, plum tomatoes, and crushed red pepper and pulse again until a rough paste is formed.

Add the Pecorino and pulse one more time. If additional olive oil is needed, add at this time. Taste test the pesto and season with salt to taste.  Place the pesto into a bowl and let it sit for at least 30 minutes so that the flavor gets stronger.  Refrigerating overnight will further strengthen the flavors.

While the pesto is sitting, bring a large pot of salted water to boil and cook the pasta until al dente.

Add 3/4 of the pesto to a large heatproof mixing bowl.  Once the pasta has finished cooking reserve at least 2 cups of the pasta water and set aside.  Drain the pasta and add to the bowl with the pesto.  Mix well, while adding a tablespoon of pasta water at a time to achieve a smooth consistency.

Taste test and make final adjustments to salt and pepper.  A dollop of the remaining pesto can be served on top of the pasta in each serving bowl or it can be saved in the fridge.  Enjoy!

https://www.youtube.com/watch?v=wXiNa8unn8E

Today we're making the Sicilian-style pesto alla Trapanese. This one differs from Genovese pesto pasta since it includes tomatoes and subs almonds for pignoli.  It's loaded with flavor from the fresh basil, mint, and parsley and is just perfect for summer.  We love it warm but it's also great at room temp or even cold. Hope you enjoy it!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PESTO ALLA TRAPANESE PRINT RECIPE:
https://www.sipandfeast.com/pesto-alla-trapanese/

INGREDIENTS WITH GRAM AMOUNTS 

1 pound (454g) gemelli pasta - or busiate, casarecce, penne
2 cups reserved pasta water - will not need it all
1 clove garlic
½ cup (60g) blanched almonds
1 packed cup (20g) basil leaves
¼ cup (5g) mint leaves
¼ cup (5g) flat-leaf Italian parsley
½ cup (120g) extra virgin olive oil plus more if needed
1 ¼ pounds (566g) plum tomatoes skin and seeds removed 
1 cup (80g) Pecorino Romano grated
½ teaspoon crushed red pepper flakes
salt - to taste ****will need salt!****

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The Lesser Known Pesto You Need To Try This Summer

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