John Myers
Pesto Trapanese
The perfect pesto trapanese recipe with a picture and simple step-by-step instructions.
- 85 g Peeled almonds
- 1 Clove of garlic
- 4 Stems Basil leaves
- 8 maturity Cherry tomatoes
- 30 g Pecorino
- 5 tbsp Olive oil
- Salt
- Pepper
- Roast the peeled almonds in a pan without fat and then grind them coarsely (please not so fine).
- Quarter the tomatoes, drain them and place them in a tall container, add the garlic and basil leaves, as well as the diced pecorino cheese. Now add the olive oil and puree everything with the magic wand.
- Now fold in the coarsely ground almonds and season with salt and pepper.
tip
- The pesto goes well with spaghetti. To do this, drain the spaghetti and collect a large ladle of pasta water. Put the spaghetti back into the pot, the pasta water and the pesto, mix everything well (now the pesto is warm and unfolds its full aroma) and then serve.
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