The pesto alla trapanese, a jewel of Sicilian cuisine, is an irresistible blend of Mediterranean flavors. Originating from Trapani, Sicily, it differs from its Genovese cousin by having a base of tomatoes, almonds, pecorino cheese, and basil, all pounded in a mortar to create a thick, grainy cream. An explosion of flavor in every spoonful, perfect for enhancing the taste of pasta. Discover the secrets to making it at home and bring a piece of Sicily to your table!
Quick and Easy
This dish is ready in a flash! Once the tomatoes have been blanched, it only takes a few minutes to prepare this delicious pesto. Whether you use a mortar and pestle for a more traditional result or a blender for a quicker preparation, the result will always be exceptional. Perfect for those who have little time but don't want to compromise on taste.
Ingredients
- 250g cherry tomatoes
- 50g almonds with skin (or peeled almonds for a quicker preparation)
- 50g fresh basil
- 1 tablespoon pecorino cheese
- 1 clove red garlic (can be substituted with regular garlic)
- Extra virgin olive oil
- Salt
- Pepper
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Instructions
1. Blanch the almonds:
Place the almonds in a pot with plenty of water and bring to a boil.
Cook for 2-3 minutes, then drain and cool under running water. The skin will easily come off by rubbing the almonds between your fingers.
2. Peel the tomatoes:
Score the base of the tomatoes with a cross, immerse them in boiling water for about 30 seconds, then drain and peel them. Remove the seeds and cut them into pieces.
3. Prepare the other ingredients:
Wash and dry the basil. Peel the garlic and cut it into thin slices. Grate the pecorino romano.
4. Grind in a mortar (traditional method):
Start by pounding the almonds until you get a coarse grain.
Add the chopped tomatoes and continue pounding until you get a puree.
Add the garlic and basil and pound again until you get a smooth but not too smooth mixture.
Incorporate the grated pecorino, extra virgin olive oil, salt, and pepper to taste. Adjust the consistency by adding more oil if necessary.
5. Blend with a mixer (quick method):
Place all the ingredients in the blender jar.
Blend in pulses until you reach the desired consistency. Be careful not to blend for too long, to avoid overheating the mixture and losing the aroma of the basil.
If the mixture is too thick, add a little of the tomato cooking water.
Enjoy your Sicilian journey!
The pesto alla trapanese is a sensory journey that will take you straight to Sicily. Close your eyes and savor every bite!
