Pesto alla Trapanese
Ingredients
- 4 pcRound tomato (peeled and seeded)
- 50 gAlmond with skin (toasted)
- 1 pcBasil (fresh bunch)
- 2 pcGarlic (cloves degermed)
- 50 gPecorino cheese (sheep cheese) (grated)
- 100 mlExtra virgin olive oil (first press)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A thick, grainy cream where fresh tomatoes are crushed by the pestle, releasing their bright red juice. Almonds provide body and a crunchy bite, while basil perfumes the sauce without overpowering.
- 1
Score the skin of the tomatoes in a cross. Submerge them for 30 seconds in boiling water, then in ice water. Peel, seed, and roughly chop the flesh with a knife.
- 2
Dry toast the almonds in a pan. They should turn a hazelnut brown and release a toasted nutty aroma. Let them cool before crushing.
- 3
In a mortar, crush the garlic with the salt until a paste forms. Add the basil and rub against the sides. The mixture will turn a deep, glossy green.
- 4
Incorporate the almonds and tomatoes. Crush without turning into a smooth puree to maintain texture. Emulsify with a drizzle of olive oil and finish with the cheese. The sauce should be thick and coat the spoon.
Frequently asked questions
How do you get this dish right?
- Do not use an electric blender, the heat from the blades alters the basil and changes the texture of the almonds.
- If the sauce is too thick, loosen it with a spoonful of pasta cooking water.
How long does this dish keep?
Can be kept for 2 days in the refrigerator in a closed jar, covered with a drizzle of olive oil.
