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Pesto Trapanese
Sicily's almond and tomato pesto — pounded with basil, pecorino and good olive oil, served with busiate pasta.
Ingredients
Instructions
Pound almonds and garlic with coarse salt in a mortar to a rough paste.
Add basil leaves and pound until incorporated.
Add tomatoes and pound until broken down but still slightly textured.
Stir in olive oil and pecorino.
Cook pasta in well-salted water until al dente.
Reserve pasta water, drain and toss with pesto.
Loosen with pasta water if needed, serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
