Ingredients for Pesto Alla Trapanese Pesto With Tomato And Almonds
- Plum Tomatoes
- Blanched Almond
- Fresh Basil Leaf
- Garlic Cloves
- 1/4 cup extra virgin olive oil, plus more as needed
- Salt & Freshly Ground Black Pepper
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How to Make Pesto Alla Trapanese Pesto With Tomato And Almonds
- Toast the almonds in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Let cool slightly.
- Combine toasted almonds, tomatoes, garlic, pecorino romano cheese, extra virgin olive oil, and basil (if using) in a food processor.
- Pulse until a coarse paste forms. Add more olive oil as needed to reach your desired consistency.
- Season with salt and pepper to taste.
- Serve immediately over your favorite cooked pasta. Garnish with extra cheese and fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
6g
Carbs
2g