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Pesto alla trapanese

How to Making Recipes Pesto alla trapanese using 8 ingredients and 3 steps

Pesto alla trapanese - Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes, basil, garlic and olive oil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani! If you have ever visited Trapani, in western Sicily, on every single menu of the restaurants you visit you'll find busiate pasta served with pesto alla. Add to mortar and pestle and crush into a coarse flour. Divide among bowls, and garnish with additional herbs and.

Pesto alla trapanese

Serve it stirred through pasta for a speedy weeknight meal.

There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto - also known as "Pesto alla Trapanese".

You can cook Pesto alla trapanese using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients make Pesto alla trapanese

  1. Prepare 100 g dried tomatoes in olive oil (drained).
  2. It's 50 g almonds.
  3. It's 50 g pecorino or Grana.
  4. You need 1 clove garlic.
  5. Prepare 10-15 basil leaves.
  6. You need 150 g oil (the oil from the tomatoes and additional olive oil).
  7. It's salt.
  8. It's pepper.

Pesto alla trapanese step by step

  1. Blend all ingredients together, including the oil from the tomatoes, adding olive oil until the desired texture is reached.
  2. Variations: substitute raw fennel stems, cooked artichoke stems or cooked asparagus stems for the tomatoes. In this case, reduce cheese to 25 g, increase almonds to 75 g, substitute parsley for basil (only a few leaves is enough)..
  3. .

Pesto alla trapanese - They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese. But where Ligurian pesto uses pine nuts, this one uses almonds, then adds juicy tomatoes on top of that. You can make this recipe the traditional way, with a mortar and pestle, for best results, or use a food. Slip in the spaghetti, and cook until al dente. Scrape all the pesto into a big warm bowl. Lift the cooked spaghetti up, drain briefly, and drop directly into the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Thank you and good luck