Sicilian Pesto alla Trapanese with Almonds and Pecorino

Pesto alla Trapanese Recipe: A Flavorful Sicilian Sauce

If you’re looking to elevate your pasta dishes, a vibrant and rich pesto can work wonders. The Pesto alla Trapanese, a Sicilian classic, combines the freshness of basil, the sweetness of ripe tomatoes, and the earthy flavors of almonds and Pecorino cheese. This is the perfect sauce for any pasta, especially when you want to add a Mediterranean twist to your meal. Here’s how you can make this beautiful pesto from scratch!

Ingredients for Pesto alla Trapanese (Serves 4):

Instructions:

1. Prepare the Almonds:
   Start by peeling the almonds, which is a key step in creating the smooth texture of the pesto. To peel the almonds, bring a small pot of water to a boil. Once the water is simmering, carefully add the almonds and let them blanch for 1-2 minutes. Afterward, remove them from the hot water and allow them to cool on a paper towel. Once cool enough to handle, gently squeeze the almonds between your fingers to remove the skins. You’ll notice that the skin comes off quite easily when you apply light pressure. Set the peeled almonds aside.

2. Blanch the Tomatoes:
   To prepare the tomatoes, choose ripe and firm varieties, such as plum or Roma tomatoes. Fill a medium-sized pot with water and bring it to a boil. While waiting for the water to come to a boil, rinse the tomatoes under cold running water. Once the water reaches a rolling boil, carefully drop the tomatoes in and blanch them for about 2-3 minutes. This step makes it easier to peel off the skin and helps the tomatoes retain their bright color and flavor. Remove the tomatoes from the boiling water using a slotted spoon and place them in a bowl of ice water for a few minutes. This cooling process will stop the cooking and make peeling the tomatoes a breeze.

3. Peel the Tomatoes:
   Once the tomatoes have cooled, peel off the skins. You’ll notice that the skin comes off quite easily, leaving you with juicy, tender flesh. After peeling, cut the tomatoes in half and remove the seeds. Chop the remaining flesh into smaller pieces to make blending easier.

4. Blend the Pesto:
   In a food processor or blender, combine the fresh basil leaves, peeled almonds, and the garlic clove. Process everything together until you get a rough paste. This base of the pesto gives it that beautiful green color and the earthy, nutty flavor from the almonds.

5. Add the Tomatoes and Pecorino:
   Next, add the chopped tomatoes to the mixture. Continue blending until the pesto reaches your desired consistency. Some like it smooth, while others prefer a little texture. After blending, stir in the freshly grated Pecorino cheese to add a sharp, salty depth to the pesto.

6. Season:
   Season your pesto with sea salt and freshly ground black pepper to taste. The salt will help bring out the flavors of the ingredients, while the black pepper adds a hint of spice. Taste and adjust the seasoning as needed.

7. Serve and Enjoy:
   Your Pesto alla Trapanese is now ready to be enjoyed! Toss it with your favorite pasta, drizzle it over grilled vegetables, or even spread it on toasted bread for a quick appetizer. This pesto also pairs beautifully with fish or chicken dishes, adding a burst of fresh, vibrant flavor.

Tips for Making the Perfect Pesto alla Trapanese:

• Tomato Variety: For the best results, opt for sweet, firm tomatoes like plum or Roma varieties. They are less watery, which helps create a thicker pesto with more concentrated flavor.

• Nuts: While almonds are traditional, you can experiment with other nuts such as pine nuts for a different flavor profile. Just remember that almonds are key to the Sicilian identity of this pesto.

• Cheese: Pecorino cheese is a crucial ingredient in this pesto, adding that distinct, sharp, and tangy flavor. Avoid using pre-grated cheese, as it can affect the texture and flavor. Grate it fresh for the best results.

• Make Ahead: Pesto alla Trapanese can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it for longer, consider freezing it in small portions for future use.

Nutritional Information (Per Serving):

Pesto alla Trapanese brings the sunshine and flavor of Sicily to your kitchen with minimal effort. It’s a truly delicious addition to your recipe repertoire, offering a burst of flavors in every bite. Whether you’re using it as a pasta sauce, a spread for sandwiches, or a topping for grilled meats, this pesto will add a gourmet touch to any dish.