Pesto Trapanese

1. 1

   Score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 1 minute.

2. 2

   Peel off the skins then chop into quarters.

3. 3

   Remove the seeds and then roughly chop the rest of the flesh.

4. 4

   Set aside.

5. 5

   Toast almonds in a moderate oven until golden, about 5 to 10 minutes.

6. 6

   Grind/Blend the garlic, basil leaves, and a pinch of salt with a drizzle of olive oil until creamy.

7. 7

   Add the almonds and continue grinding until fine and creamy (it will still be slightly grainy or chunky).

8. 8

   Add the tomatoes and red pepper flakes (optional); depending on your preferences, squash them gently or leave them slightly chunky.

9. 9

   Add the rest of the olive oil in a drizzle until well combined and creamy.

10. 10

    Taste for seasoning, then add salt and pepper if necessary.

11. 11

    Toss with pasta and top with parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.