Mediterranean Monday: Pesto Trapanese
In keeping with the Pesto theme from last week and because I am writing this post from Trapani… today’s Mediterranean Monday recipe is Pesto Trapanese, a dish typical of western Sicily.
Pesto alla Trapanese is an ancient recipe that has its origins in the port of Trapani where the ships from Genoa on route to the Orient would stop. It was in fact the Genoan sailors that introduced pesto to the Sicilians. The Sicilians modified the recipe adding ingredients that were typical to their region – almonds and fresh tomatoes.
Pesto Trapanese with its delicate and aromatic flavour goes well with all types of pasta. It is wonderful served hot or cold, on bruschetta, as a marinade or dip.
250 g of peeled and chopped tomatoes
80 g of grated pecorino or parmesan
50 g of blanched almonds
2 big cloves of garlic (or 4 small ones)
Extra Virgin Olive Oil in abundance
1 bunch of fresh basil
Salt and pepper to taste
Combine all the ingredients above in a blender or use a hand mixer until it has a homogeneous look.
The oil that I use in this recipe is none other than Geraci Extra Virgin – Sicilian and delicious – a perfect match.