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Pesto Trapanese
Pesto Trapanese

Pesto Trapanese is a lovely variation on basil pesto using almonds and in this case, sundried tomatoes. It's wonderful stirred through freshly cooked spaghetti but I love to dip focaccia into it or even add a dollop on top of hummus! Try it before you knock it ;) 
Makes about 300ml.

Course: Side Dish
Cuisine: Italian
: 1403 kcal
Author: Just Jo
  • 30 g whole blanched almonds
  • 1 clove caramelised garlic*
  • 30 g fresh basil leaves
  • 30 g pecorino cheese
  • 8 Ponti Zero Oil Sundried Tomatoes
  • 120 ml extra virgin olive oil
  1. Start by toasting the almonds in a dry frying pan until browned. Allow to cool then tip into a food processor.

  2. Add everything else down to the sundried tomatoes. Blitz until a reasonably fine paste is achieved. You may need to scrape down a few times.

  3. With the motor running, pour the oil into the pesto until you reach your desired texture. You may not wish to add it all if you like your pesto very thick or you can even add a little more if you like it more fluid. 

  4. Scrape into a bowl and chill for at least two hours before using. I like to flatten the top on any leftovers and cover with more extra virgin olive oil before storing in the fridge for up to 2 days. You can also freeze pesto for cooking with in future in ice cube trays. 

Recipe Notes

* = to make caramelised garlic, you can simply cut the top off a bulb, drizzle with olive oil and wrap in foil then cook for an hour at 180˚C. I tend to do this when something else is in the oven. If you have an Instant Pot, prepare the garlic as above but place it in a ramekin or other small ovenproof dish. Sit it on the trivet and add 250ml water to the IP. Cook on Manual High for 10 minutes then NPR. Flash under a hot grill for a few moments to brown.