Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched shores of Sicily! This Pesto alla Trapanese is not just another sauce—it's a vibrant, fresh revelation that will make your ordinary pasta night extraordinary. Unlike traditional basil pesto, this Sicilian version surprises with its bold almond base and intense herbal notes, promising a dining experience that's both rustic and sophisticated.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Sicilian
Serves: 4 servings
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup blanched almonds
- 2 garlic cloves
- 1/2 cup grated Pecorino cheese
- 1/2 cup olive oil
- Salt to taste
Instructions
- Gather all ingredients and ensure they are fresh and of high quality. Wash the basil leaves carefully and pat them dry with a clean kitchen towel.
- Toast the blanched almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor and aroma. Remove from heat and let cool slightly.
- Peel the garlic cloves and remove any green sprouts from the center, which can cause bitterness.
- In a food processor or mortar and pestle, combine the toasted almonds and garlic. Pulse or grind until they form a coarse, crumbly texture.
- Add the fresh basil leaves to the almond and garlic mixture. Process or grind until the leaves are finely chopped and well incorporated.
- Gradually add the grated Pecorino cheese, continuing to process or grind until the mixture becomes smooth and consistent.
- Slowly drizzle in the olive oil while continuing to blend, ensuring a creamy and emulsified texture. Mix until all ingredients are well combined.
- Taste the pesto and add salt as needed. Adjust seasoning to your preference, keeping in mind the saltiness of the Pecorino cheese.
- Transfer the pesto to a clean glass jar or container. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation.
- Serve immediately with pasta, as a spread, or as a condiment. The pesto can be stored in the refrigerator for up to 5 days.
Tips
- • Use the freshest basil possible—look for bright green leaves with no wilting or dark spots. • Toasting almonds is crucial: watch them carefully to prevent burning, as they can go from perfectly golden to burnt in seconds. • For the most authentic texture, consider using a traditional mortar and pestle instead of a food processor. • If you're not serving immediately, create a thin olive oil barrier on top of the pesto to prevent oxidation and maintain vibrant color. • This pesto is incredibly versatile—try it as a sandwich spread, pizza topping, or even as a dip for fresh vegetables. • For a lighter version, you can reduce the olive oil slightly or substitute a portion with pasta cooking water. • Always add salt gradually and taste as you go to achieve the perfect balance with the naturally salty Pecorino cheese.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 10g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 15mg
