This deliciously fresh pesto is typical in the Sicilian town of Trapani. Summer time is the best time to make it as tomatoes are flavourful and abundant. Make up a batch and dress up your favourite pasta or make it low carb by using zucchini noodles. You can use any leftover pesto to dress paninis or top bruschetta.
If you want to make this the traditional way, use a mortar and pestle rather than a food processor. Basil is the herb of choice for this recipe, but you can use other herbs you may have in your garden. This pesto takes only a few ingredients so it is easy and quick to make. Add some grilled salmon or chicken and a salad on the side for a quick summertime meal.
Directions
- Fill a medium saucepan place two litres of water and bring to a boil over high heat.
- Cut a shallow cross at the bottom end of the tomatoes and drop them into the boiling water. Cook for 1 minute, then remove with a slotted spoon to a bowl of ice-cold water. As soon as tomatoes are cool enough to handle, remove the skins and cut into chunks.
- In the bowl of a food processor, place almonds, garlic, chili flakes (if using) and cheese and process until finely chopped, but still with some texture from the almonds.
- Add tomatoes, olive oil, basil, mint, salt, pepper and lemon juice and process until incorporated, but not too smooth. Reserve.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente, about 8 minutes. Remove from pot into a large bowl and reserve 1/2 cup pasta water.
- Add pesto and toss to coat evenly. Add 1-2 tablespoons pasta cooking water, a bit at a time to loosen sauce a bit. Serve, garnished with more cheese, basil and mint leaves.
Ingredients
- 450 g ripe vine, Roma or large cocktail tomatoes
- 1/2 cup blanched almonds
- 2 cloves garlic
- 1/2 tsp red chili flakes (optional)
- 1/3 cup grated pecorino Romano or Parmigiano Reggiano cheese plus more for garnish
- 1 cup loosely packed basil leaves
- 10 large mint leaves
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 2 Tbsp lemon juice
- 350 g Farm Boy™ Riccioli Dried Pasta (500 g)
- Small basil and mint leaves for garnish
