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Trapanese Pesto

  • Author: Mortadella Head
  • Total Time: 15 minutes
  • Yield: 2 1x


Units 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


  1. 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.
  2. Drain the tomatoes, let them cool and remove their skins.
  3. 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.
  4. 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