My goodness I can't believe it's Wednesday already, time flies. This is a recipe for pesto that you can use with pasta. It's also delicious on bread if you like. David Rocco cites that this is a dish typical of western Sicily, Trapani to be exact, hence the name of the pasta dish you make with it.
Almond Pesto
Ingredients
200g almonds
1 large bunch fresh basil
1 clove garlic
500g tomatoes, peeled and seeded
Extra virgin olive oil
Parmigiano-Reggiano cheese
Salt and pepper
I use a mortar and pestle for pestos, maybe that's just the pharmacist in me but they say it's good for making pestos as well as each flavour is not tainted by the steel or other metals in food processors. Basically you start off by grinding your almonds and setting them aside, then doing the same to the basil and garlic, leave them in the mortar. Add the almonds back slowly and add the tomatoes to create a nice paste. The last three ingredients can be added to your own tastes. Of course, you could also throw all of these ingredients into a food processor, it would probably cut the prep time in more than half.
Ingredients
200g almonds
1 large bunch fresh basil
1 clove garlic
500g tomatoes, peeled and seeded
Extra virgin olive oil
Parmigiano-Reggiano cheese
Salt and pepper
I use a mortar and pestle for pestos, maybe that's just the pharmacist in me but they say it's good for making pestos as well as each flavour is not tainted by the steel or other metals in food processors. Basically you start off by grinding your almonds and setting them aside, then doing the same to the basil and garlic, leave them in the mortar. Add the almonds back slowly and add the tomatoes to create a nice paste. The last three ingredients can be added to your own tastes. Of course, you could also throw all of these ingredients into a food processor, it would probably cut the prep time in more than half.
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