Smelly Danielly
29. 07. 2011

Ingredients

Almonds Cheese
Basil Tomatoes
Peperoncino All In
Blend
Pesto Trapanese
Chicken in the Pan
Pesto TrapanesePesto Trapanese

There are days when I am a fan of Pesto Sauce, but then there are days where I’m not. I’ve come acorss some good store bought ones, but really, Pesto, for me, only tastes amazing when it’s home made, and given that I don’t have a basil plant (my supplier, Nonna, hasn’t hooked me up yet) I haven’t made home made Pesto in a while.

Then, while watching Lidias Italy (the thing I do EVERY night from 7 – 8 because I am that obsessed) I can across a recipe for Pesto Trapanese. The method is the same but the ingredients are a little different. This is something you NEED to try!

Ingredients

¾ pound cherry tomatoes, very ripe and sweet
12 leaves fresh basil
⅓ cup whole almonds, lightly toasted
2 garlic clove, crushed and peeled
¼ teaspoon peperoncino
½ teaspoon kosher salt, plus more for cooking the pasta
½ cup extra-virgin olive oil
½ cup Parmigiano-Reggiano, freshly grated

This made enough sauce for 2 pasta dinners. If you’re going to dress the pasta within a couple of hours, leave the pesto at room temperature. You can refrigerate for longer storage, up to 2 days, or freeze for up to a month.

Steps

Put the tomatoes, garlic cloves, almonds, basil leaves, pepperoncino, 1/2 tsp. salt, and Parmigiano-Reggiano into a blender or food processor. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning.

Cook your pasta as directed until it is al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss together, sprinkle with cheese and serve!

Tips from the Chef…

It literally took me 5 minutes to make this Pesto sauce, so talk about quick and simple. As you will notice, the pesto has this great green and red texture to it, until you add the olive oil and it turns neon yellow! It’s like making pasta in the 80s. HA. I also sauteed some chicken in olive oil and added it to the pasta, just for some protein.

If I would suggest anything it would be to do this in a food processor. Maybe it’s just me but I hate using a blender because I find everything gets stuck in the bottom. Maybe I just don’t know what I am doing, but what I do know is that my next kitchen purchase is going to be a food processor!

This is probably one of the best pesto sauce I have ever had. No, it is not your classes Genovese Pesto, but it is a great alternative.

I modified the original recipe a bit, so if you wish to see it click HERE. Lidia has so many great, simple Italian recipes that I strongly suggest you catch an episode of her show or check out her recipes online. I am totally in love with her.

Enjoy!

7 Responses to “Pesto Trapanese”

  1. alexander says:

    great recipe CUZ!! but come on, no basil plant?! seriously, it’s the easiest plant to grow =) come on, make us proud and get yourself one ;-) we even named ours, Bettina hahaha
    p.s. sure Lidia Lidia, but what about JAIME OLIVERRRR???? the master!

  2. alexander says:

    bTw great pictures!

  3. Yum! That looks interestings and tasty! I JUST bouht a kitchenaid food processor last week! I kept hearing about how a processor and blender are just not the same. So I whipped up some hummus in it, and it defiitely works way better! I know what you mean when everything sticks to the bottom. not with a processor!

  4. Hahaha Bettina! I love it! I know, I need to get a basil plant, I’m such a slacker. And just so you know, I have TWO Jamie Oliver cookbooks and I love them :)

  5. Elizabeth says:

    I’m going to make this recipe this weekend – I LOVE Pesto and this sounds like a really yummy variation! Thank you, once again you are my go-to person for delicious recipes :)

  6. Elizabeth says:

    I made this last night and it was DELICIOUS!! Everyone loved it. I can tell from your pictures that the basil leaves you used were far bigger than mine, so I’m thinking that’s why mine turned out a completely different colour! Very orangey/red, it looked a lot like a rose sauce. It was soooo good, definitely will be making this again :)