Pesto Trapanese

By John, 26 July, 2020
Region
Italy
Description

Trapanese This delight from Trapani in far western Sicily is the next-best known Italian pesto after Pesto Genovese. You can see it's very different: it's made with tomatoes and almonds, which gives it a pinkish-red color. 

Some people refer to this as "red pesto', but that's to differentiate it from its better-known green sister from the north. I also have a Pesto Rosso recipe that's truly red and more robust than this charmer.  

Yield
2 Cups
Preparation time
10 minutes
Ingredients
1 oz Slivered almonds (About 20 almonds are good)
1 clv Garlic
2 oz Basil leaves (About 50 leaves)
14 oz diced tomatoes (1 can, drained)
1 c Pecorino Romano Cheese (grated)
1 c Extra-Virgin Olive Oil
2 t Sea Salt
Instructions

Combine all ingredients except the oil and salt in a food processor and process until just smooth. At slow speed, drizzle in the oil until incorporated, and add salt to taste. Refrigerate until use.

Source

Sicily the Cookbook