Ingredients
Scale
3 plum tomatoes
2 oz basil leaves
2 oz almonds
2 tbsp pecorino cheese
1 clove of Nubia red garlic
Extra-virgin olive oil to taste
salt to taste
Instructions
- Wash the tomatoes and blanch them for about 3 minutes in boiling water. Meanwhile, wash the basil leaves and let them dry on a paper towel.
- Drain the tomatoes, let them cool and remove their skins.
- Put the peeled tomatoes on the bottom of a blender, then add the basil leaves. Next add the red garlic clove, grated pecorino cheese, and finally the almonds.
- Close the blender and blend intermittently for one minute. You should get a slightly grainy sauce. Add the oil and salt, and your Trapanese pesto is ready.
- Prep Time: 15
- Category: Pesto
- Method: Blender
- Cuisine: Italian