Pesto Alla Trapanese (Pesto With Tomato and Almonds) Recipe #135078
Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers.
10 min | 10 min prep
SERVES 4 , 1 cup
- 4 plum tomatoes, peeled, seeded and chopped
- 1/2 cup blanched almond, roughly chopped
- 1/2 cup fresh basil leaf
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- salt & freshly ground black pepper
- Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
- Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
- Add salt and pepper and serve over cooked pasta.
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5 stars