Sicilian Almond Tomato (Print Version)
# Ingredients:
→ Pesto Base
01 -
A clove of garlic
02 -
80ml premium olive oil (extra virgin)
03 -
A dash of chili flakes or diced fresh chili (optional)
04 -
About 120g of almonds, either slivered or left whole
05 -
160g of finely grated Pecorino Romano or Parmigiano Reggiano (or a mix)
→ Fresh Herbs & Vegetables
06 -
A packed 60g of fresh mint leaves
07 -
Packed 60g of fragrant fresh basil leaves
08 -
A pint of cherry tomatoes, weighing around 300g
09 -
Freshly cracked black pepper and coarse sea salt, as needed
# Instructions:
01 -
In a food processor, combine garlic, cheese, almonds, chili flakes (if using), and olive oil. Blend lightly until the almonds are broken up and the mix is rough but blended together.
02 -
Toss in the cherry tomatoes, mint, and basil into the processor. Blend briefly, leaving some almond texture for character. Blend longer if you want it smoother.
03 -
Too thick? Add a bit more oil or extra tomatoes. Too runny? Toss in a bit more cheese or almonds, then process quickly. Add salt and pepper to your liking.
04 -
Scoop the pesto into clean mason jars or other glass containers. Store in the fridge if you’re not planning to use it right away.
# Notes:
01 -
This version of Sicilian pesto (called Pesto alla Trapanese) swaps out pine nuts for almonds and boosts flavor with fresh tomatoes.
02 -
Let the finished pesto sit for about 30 minutes to let its flavors come together before serving.