Sicilian recipe #8 or so: Trapanese pesto
The key here is almonds. I'll be trying this this week, I think ...
1 pound pasta (recommended "busiate," swirly like Goldilock's hair, but a fettucine okay too)
2 lbs ripe tomatoes
4 cloves garlic
3 1/2 oz peeled and toasted almonds
1 "tuft" basil
1/2 cup olive oil (the good stuff)
4 T grated pecorino
salt, pepper
Blanch, peel, seed, and chop tomoatoes. Crush almonds (in mortar or food processor). Keep aside. Mix garlic, basil, salt, and crush. Add tomatoes and also crush. Add almonds, stir in oil, salt and pepper. Let rest for a few hours. Serve with cheese on the side.
1 pound pasta (recommended "busiate," swirly like Goldilock's hair, but a fettucine okay too)
2 lbs ripe tomatoes
4 cloves garlic
3 1/2 oz peeled and toasted almonds
1 "tuft" basil
1/2 cup olive oil (the good stuff)
4 T grated pecorino
salt, pepper
Blanch, peel, seed, and chop tomoatoes. Crush almonds (in mortar or food processor). Keep aside. Mix garlic, basil, salt, and crush. Add tomatoes and also crush. Add almonds, stir in oil, salt and pepper. Let rest for a few hours. Serve with cheese on the side.
