Fusilli alla Trapanese | Quick Sicilian Pesto in 20 Minutes
(0)
20 min
Quick
Sezamo
O călătorie culinară direct în Sicilia cu cele mai aromate roșii cherry și migdale rumenite. Sosul proaspăt nu necesită gătire, păstrând toată prospețimea ingredientelor pentru o cină mediteraneană gata cât ai clipi.
Ingredients
Preparation method
Preparing the pesto alla Trapanese
In a dry pan, toast 60 g of almonds over medium heat for 2-3 minutes until golden and fragrant. Let them cool slightly, then place them in a food processor or mortar.
Wash 500 g of cherry tomatoes and cut them in half. Add the 2 garlic cloves, 40 g of fresh basil, 1 teaspoon of sea salt, and 1 pinch of ground black pepper to the almonds. Pulse a few times until you get a coarse texture.
Add the halved cherry tomatoes and pulse briefly, leaving the mixture with rustic chunks of tomato. Gradually pour in 80 ml of extra virgin olive oil and fold in 40 g of the grated Parmesan, reserving the remaining Parmesan for serving.
Chef's tip
For true authenticity, pesto alla Trapanese is never cooked. The heat of the freshly boiled pasta is enough to release the fragrance of the basil and olive oil without compromising the freshness of the raw tomatoes.
If you want extra crunch, reserve a tablespoon of toasted almonds, chop them coarsely, and sprinkle them over each plate just before serving.
15 min
Under an hour
