Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pesto alla trapanese. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
This pesto alla Trapanese recipe hails from Trapani in Sicily, and was created as an almond and tomato-based alternative to the typical basil and pine nut version from Liguria. Serve it stirred through pasta for a speedy weeknight meal. Pesto alla Trapanese is a lovely light but flavorful pasta sauce that's easy to make with just a few ingredients. It's a nice change from a classic pesto and perfect when summer tomatoes are in season.
Pesto alla trapanese is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Pesto alla trapanese is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have pesto alla trapanese using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pesto alla trapanese:
- Get 100 g dried tomatoes in olive oil (drained)
- Prepare 50 g almonds
- Prepare 50 g pecorino or Grana
- Get 1 clove garlic
- Take 10-15 basil leaves
- Prepare 150 g oil (the oil from the tomatoes and additional olive oil)
- Take salt
- Prepare pepper
Pasta con il pesto alla Trapanese (Tomato and almond pesto) Save recipe. Pasta con il pesto alla Trapanese (Tomato and almond pesto) By Carmelita Caruana. Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes, basil, garlic and olive oil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani!
Steps to make Pesto alla trapanese:
- Blend all ingredients together, including the oil from the tomatoes, adding olive oil until the desired texture is reached
- Variations: substitute raw fennel stems, cooked artichoke stems or cooked asparagus stems for the tomatoes. In this case, reduce cheese to 25 g, increase almonds to 75 g, substitute parsley for basil (only a few leaves is enough).
Pesto alla Trapanese is a Sicilian pesto combining almonds, cherry tomatoes, basil, garlic and olive oil. This pesto is the perfect pairing for busiate pasta just like they serve in Trapani! Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese. But where Ligurian pesto uses pine nuts, this one uses almonds, then adds juicy tomatoes on top of that.
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