Pesto Alla Trapanese (Pesto With Tomato and Almonds) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy. I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers. Ingredients:
4 plum tomatoes, peeled, seeded and chopped |
1/2 cup blanched almond, roughly chopped |
1/2 cup fresh basil leaf |
2 garlic cloves, minced |
1 tablespoon extra virgin olive oil |
salt & freshly ground black pepper |
Directions:
1. Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop.
2. Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy).
3. Add salt and pepper and serve over cooked pasta.
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