Authentic home cooking from Italy, with US measurements. 
Pesto alla Trapanese
Fantastic, fresh, and full of the wonderful aromas of Sicily... Here is Pesto alla Trapanese! It comes together in just a few minutes and is perfect as a sauce for pasta, on bruschetta, in lasagna, or over meat. Today, I want to thank Elisabetta Cammarata for this recipe. I didn’t use garlic and added both purple and green basil. The main ingredient in this recipe is basil, a seasonal herb.
Pesto alla Trapanese
Fantastic, fresh, and full of the wonderful aromas of Sicily... Here is Pesto alla Trapanese! It comes together in just a few minutes and is perfect as a sauce for pasta, on bruschetta, in lasagna, or over meat. Today, I want to thank Elisabetta Cammarata for this recipe. I didn’t use garlic and added both purple and green basil. The main ingredient in this recipe is basil, a seasonal herb.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients. (You can add garlic if you like.)
- 2
Wash and score the tomatoes. Blanch them for a few minutes so the skins are easier to remove.
- 3
Place the nuts in a blender, add the well-washed basil leaves and olive oil, and blend.
- 4
Drain and peel the tomatoes, then add them to the blender. Blend until you reach the desired consistency.
- 5
Season with salt and add the pecorino cheese. Transfer the pesto to a small bowl and garnish with pine nuts and basil leaves.
- 6
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