Pesto Trapanese

By • July 14, 2014 • 10 Comments

210 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: A fresh, summery Sicilian pesto with almonds and fresh tomatoes as the protagonists. This is only lightly adapted from a recipe from La Cucina Accademia Italiana.Emiko

Serves 4

  • 10 ripe plum tomatoes (San Marzano and Roma are best)
  • 1/2 cup (85 grams) blanched almonds
  • 4 garlic cloves, peeled and roughly chopped
  • Handful of basil leaves, torn
  • 3 to 4 tablespoons extra-virgin olive oil
  • 1/3 cup (40 grams) dried breadcrumbs, optional (or Parmesan cheese, grated)
  • Salt and pepper, to taste
  1. Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute. Peel off the skins then chop into quarters. Remove the seeds and then roughly chop the rest of the flesh. Set aside.
  2. Toast almonds in a moderate oven until golden, about 5 to 10 minutes.
  3. In a mortar, grind the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy. Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky). Add the tomatoes; depending on your preferences, squash them gently or leave them slightly chunky. Add the rest of the olive oil in a drizzle until well combined and creamy. Taste for seasoning, then add salt and pepper if necessary.
  4. If desired, toast the breadcrumbs in a wide skillet with some olive oil until they're golden and serve this over the pasta in place of Parmesan cheese.
Jump to Comments (10)

Comments (10) Questions (1)

Default-small
Default-small
Default-small

about 1 month ago Jessica

Can I freeze this pesto? I'd only need enough for two, so if I made the full recipe I wouldn't want it to go to waste.

Default-small

4 months ago Amedeo Marvelli

food processor is OK!!! mortar and pestle require a skll very few have. It is really a wondrful recipe and this time really authentic!

Default-small

4 months ago Liz Baykina

Made this earlier tonight and it was wonderful. I made a few substitutions and it still turned out well. Used a tiny food processor due to lack of mortar and pestle, and used 3 vine ripened tomatoes due to the size of processor. Definitely enough for about 6 portions. I found that it was still nicely chunky, with crunchy almonds in every bite. I also ended up juicing a whole lemon into this because it seemed like it needed some acidity, and then grated some Parmesan before serving. I think the cheese really set it off. My favorite pesto!

Dsc_0048b

5 months ago healthierkitchen

I made this last night and was unsure in advance how much pasta it would cover. 1/2 lb? This didn't seem like enough for 1 lb. Quite delicious though - I liked it better than prior versions I've made using slow roasted or jarred sun dried tomatoes!

Emiko_davies_new_portrait

5 months ago Emiko

In Italy, 80 grams of pasta per person per serve is considered just right. So because this is for 4 serves, this pesto recipe should be enough for 320 grams of pasta (or about 11 ounces or 3/4 pound). Thanks for the feedback!

Dsc_0048b

5 months ago healthierkitchen

Yes, that sounds like it would have been the perfect amount! I had made the whole pound because teenage son home, but next time will go with about three quarters, or even half and have some left for vegetables! Thanks.

Jo2

5 months ago Jo Switten

I suppose you could do that, but you would loose the chunkiness that gives this dish the right texture :) I made this dish several times and I just love the addition of the muddica :)

Kirsten_gourmet_2014

5 months ago KirstenS

Can I do this in a food processor?

Emiko_davies_new_portrait

5 months ago Emiko

You could do, but as Jo says, you will get a different result, a smoother sauce rather than a slightly chunky, thick, pesto! ;)

Default-small

4 months ago tessga

I only have a very small mortar pestle for spices so i used my food processor pulse option, still was slightly chunky and thick, and super super good. I served on spaghetti squash, very complimentary.