Pesto Trapanese Recipe (Pesto alla Siciliano)
This tasty Pesto Trapanese Recipe of blended roasted tomatoes, cheese, herbs, and almonds makes the most amazing sauce for pasta.
Ingredients
- 3 pounds fresh tomatoes
- ½ cup + 2 tablespoons olive oil
- 1 cup skinned almonds
- 8 ounces finely grated Pecorino Romano + more for garnish
- 1 cup packed basil leaves, about 45-50 leaves
- 6-8 fresh mint leaves
- 2 garlic cloves
- 1 tablespoon balsamic vinegar
- 1 pound pasta
- coarse salt and fresh cracked pepper to taste
Instructions
- Core the tomatoes, slice them in half, and place them cut side up on a rack over a sheet tray lined with parchment paper.
- Drizzle on 2 tablespoons of olive oil, season with salt and pepper, and bake on a middle rack in the oven at 475° for 30 minutes.
- Set them to the side to cool to room temperature.
- In the meantime, add the almonds to a large non-stick or stainless-steel skillet and cook over low-medium heat for 4 to 6 minutes while constantly stirring using a spoon or by flipping the pan just until about half of them are lightly browned. Set them aside.
- Next, add the tomatoes, almonds, and cheese to a blender and blend on high until smooth.
- Next, add in the ½ cup of olive oil, basil, mint, garlic, and optional balsamic vinegar, and blend on high until completely smooth with no specks of any herbs. Set it to the side.
- Boil the pasta in a large pot of salted boiling water according to its package.
- Drain the pasta and add it to a large bowl or pot along with ½ the sauce and toss with a ¼ cup of finely grated pecorino Romano.
- Serve with additional grated pecorino Romano cheese. There will be enough sauce left over for another pound of cooked pasta. However, I usually freeze the remaining sauce.
Notes
Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta, and the sauce will hold in the refrigerator for up to 5 days. The sauce itself will freeze well for up to 6 months.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 3 to 4 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Use 1 tablespoon of dry basil and 1 teaspoon of dry mint instead of fresh.
Any olive oil that is expeller or cold pressed, bottled at the source, organic, and on sale is what I buy.
A food process or mortar and pestle may also be used.
I prefer this sauce to be completely smooth, but it can be chunky.
You can use the stems of fresh basil or mint as long as they are tender. Fresh herb stems have excellent flavor.
This recipe makes enough for 2 pounds of pasta, which serves about 8 people.
Nutrition
Calories: 552kcalCarbohydrates: 54gProtein: 21gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 29mgSodium: 353mgPotassium: 671mgFiber: 6gSugar: 7gVitamin A: 1725IUVitamin C: 24mgCalcium: 376mgIron: 2mg