Pesto alla Trapanese

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.

• Prep: 20 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 390
• Protein: 7 g
• Carbs: 8 g
• Fat: 36 g

Ingredients

• 4 pc Round tomato ( peeled and seeded )
• 50 g Almond with skin ( toasted )
• 1 pc Basil ( fresh bunch )
• 2 pc Garlic ( cloves degermed )
• 50 g Pecorino cheese (sheep cheese) ( grated )
• 100 ml Extra virgin olive oil ( first press )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Tomato preparation

   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. Toasting almonds

   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. The grinding

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Can be kept for 2 days in the refrigerator in a closed jar, covered with a drizzle of olive oil.