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Pesto Trapanese

From the book The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy

Culinate recipe editor’s note: The authors recommend serving this “almond pesto” with busiati, casarecce, cavateppi, fusilli bucati/fatto a mano, gemelli, maccheroni in ferrati, spaghetti, or trenette. I like it with whole-wheat spaghetti and freshly grated pecorino.

Introduction

Few sauces going by the name of “pesto” are worth eating, other than the famous pesto Genovese. This is one of those rare exceptions.

Ingredients

	⅔ to ¾	cup blanched almonds
	2	garlic cloves, crushed
	1	bunch basil (¾ to 1 oz.)
	10½	oz. ripe cherry tomatoes
	⅓	cup extra-virgin olive oil
	~	Grated pecorino Romano, to serve (optional)

Steps

Grind the nuts and garlic in a food processor until fine, then add the basil leaves followed by the tomatoes. When you have a fine but still textured paste, stir in the oil by hand. Season with salt and pepper to taste.
This sauce may be served on top of pasta or stirred through it, but never cooked with it in a pan. Great with grated perorino, or without.

This content is from the book The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy.

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