Pesto alla Trapanese
"Sicilian Pesto. Typically served with toasted breadcrumbs for a little extra crunch. Recipe source: Cooking with Ayeh"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (133.2 g)
- Calories 452.8
- Total Fat - 20.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 1.4 mg
- Sodium - 6.3 mg
- Total Carbohydrate - 63.7 g
- Dietary Fiber - 9.6 g
- Sugars - 1.3 g
- Protein - 7.4 g
- Calcium - 25.6 mg
- Iron - 1.2 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mortar and pestle, add the nuts and garlic and crush to into tiny pieces. Then add the basil leaves and crush into small pieces.
Step 2
Cut the grape tomatoes into quarters and add to the mortar and pestle and crush into a paste.
Step 3
Add the olive oil, red pepper, salt and pepper and mix together well to create a rustic pesto sauce consistency.
Step 4
At the same time, boil the pasta in a pot of heavily salted water and cook until al dente. Then drain (setting aside some of the pasta water)
Step 5
Add the cooked pasta and Sicilian pesto to a large bowl and stir together well until all the pasta is well coated. If needed, add a splash of the pasta water.
Step 6
Don't add the pesto to the hot pan! It’s supposed to be served fresh for the best flavor.
Step 7
Serve topped with toasted breadcrumbs and pecorino cheese or parmesan cheese
Tips
No special items needed.
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