Pesto alla Trapanese

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