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Trapanese Pesto

Makes 1 cup


1/2 cup raw almonds

10 to 12 large cherry tomatoes, skinned and coarsely chopped

3 cloves garlic, peeled

8 basil leaves, torn into small pieces

Few grains coarse salt

2 tablespoons extra virgin olive oil

Salt and pepper to taste

1/2 cup grated Pecorino Romano 



Grind the almonds in a food processor or spice grinder until they are coarse crumbs.  Transfer them to a small non-stick sauté pan and toast them until they are fragrant and have taken on a little color.  Transfer to a bowl.  Set aside.

Place the tomatoes in boiling water for a few minutes until the skin blisters; cool, peel, remove the seeds and break them up.  Set aside.  Or make a slit in each one and microwave them on high heat for 1 to 2 minutes until skins are cracked.  Cool, peel, chop and set aside.

Add the garlic and almonds to the mortar and crush.  Add the basil and grind the mixture.   Add salt.

Add the tomatoes and drizzle in olive oil until a thick sauce is obtained. Season with salt and pepper.

Cook the busiate, drain and mix with sauce; sprinkle with grated pecorino Romano cheese.

This recipe is featured on show 2808 – From Sicily with Love.


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