Trapanese pesto is a raw sauce, pounded with a mortar, mainly used as a condiment for pasta dishes. A traditional sauce of trapanese recipes.

Ingredients for Trapanese pesto sauce (4 people)

• 0.13 pounds of basil leaves;
• 0.13 pounds of shelled almonds;
• 0.44 pounds of tomatoes;
• 0.03 pounds of pecorino cheese;
• one clove of red garlic;
• one tablespoon of Extra virgin olive oil;
• Salt and black pepper;

DIFFICULTY’	COOKING TIME	PREPARATION TIME
very easy	2′	10′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of Trapanese pesto sauce

For a good pounded condiment all ingredients should be pounded in a mortar. However in the absence of this tool, a mixer will also be fine.

Boil the almonds for 2 minutes in boiling water, drain with a slotted spoon and let them cool.

Peel the almonds from the superficial peel and let them dry, for a few minutes.

Wash the tomatoes in water and engrave the tip crosswise.

Blanch the cherry tomatoes for a few minutes in boiling water.

Remove from the water and let it cool. Peel the tomatoes by removing the peel.

Put the tomatoes and basil leaves in the mortar or in a food blender.

Add a tablespoon of extra virgin olive oil, the almonds and the peeled clove of garlic.

Add a pinch of salt and chop the black pepper.

Crush in the mortar or in the pestle or blend with the kitchen blender for a minute.

Obtained a homogeneous mixture, add the grated pecorino.

Taste the pesto sauce, adjust with salt and pepper.

Our trapanese pesto sauce is ready to season a spaghetti recipe, but is perfect also as crostino for an aperitif, topping slices of grilled bread.