Imagine a sauce so bright, so fresh, and so irresistibly delicious that it can transport you straight to the sun-drenched streets of Sicily with just one bite. Pesto alla Trapanese is not your ordinary pasta sauce - it's a revolutionary twist on the classic Italian pesto that will make your taste buds dance with joy. Packed with ripe cherry tomatoes, fragrant basil, and crunchy almonds, this Sicilian specialty is about to become your new obsession in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Sicilian
Serves: 4 servings
Ingredients
- Fresh basil
- Almonds
- Garlic
- Parmesan cheese
- Olive oil
- Cherry tomatoes
Instructions
- Gather all ingredients: fresh basil leaves, whole almonds, garlic cloves, Parmesan cheese, extra virgin olive oil, and ripe cherry tomatoes.
- Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they become fragrant and lightly golden. Allow them to cool completely.
- Wash the fresh basil leaves thoroughly and pat dry with paper towels to remove excess moisture.
- In a food processor, combine the toasted almonds, peeled garlic cloves, and a pinch of sea salt. Pulse until the almonds are finely chopped but not completely ground.
- Add the fresh basil leaves and pulse briefly to combine, maintaining some texture.
- Halve or quarter the cherry tomatoes and add them to the food processor. Pulse gently to incorporate, keeping the mixture slightly chunky.
- Grate the Parmesan cheese and add it to the mixture, pulsing just enough to distribute evenly.
- Slowly drizzle in the extra virgin olive oil while pulsing, creating a slightly rustic, textured pesto sauce.
- Taste and adjust seasoning with salt and pepper as needed.
- Transfer the pesto to a serving bowl and let it sit at room temperature for 10 minutes to allow flavors to meld.
- Serve immediately with pasta, as a spread, or as a versatile sauce for various dishes.
Tips
- Use the freshest ingredients possible - ripe cherry tomatoes and just-picked basil make all the difference in flavor.
- Toast the almonds carefully to enhance their nutty flavor, but be careful not to burn them.
- Keep the texture slightly chunky for an authentic Sicilian feel - don't over-process the ingredients.
- Let the pesto sit for 10 minutes before serving to allow the flavors to meld together beautifully.
- For best results, use a food processor with pulse function to maintain the rustic texture.
- Experiment with serving: try it as a pasta sauce, spread on bruschetta, or as a topping for grilled vegetables.
- If possible, use fresh Parmesan cheese and grate it yourself for maximum flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 10g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 15mg
