10 MINUTES | MAKES ONE LARGE JAR
Pesto trapanese
Fast & fresh pesto trapanese 🍅 This speedy tomato pesto takes only a matter of minutes to make so is perfect for a midweek supper. Toss it through your favourite pasta or chickpeas or beans with a handful of parmesan, spoon over griddled veg or dip just about anything into it.
METHOD
Toast the almonds in a dry frying pan or if your oven is already on then roast on a small tray.
Next blitz the tomatoes, toasted almonds, garlic and basil in a food processor then slowly drizzle in the oil and season to taste with salt and pepper. Be careful not to blitz too much as you still want some texture. Alternatively, use a pestle and mortar, first crushing the garlic and salt followed by the almonds then the basil, then the tomatoes. Finally drizzle in the olive oil and season to taste.
Toss with cooked pasta, a handful of grated parmesan or pecorino and a big slosh of the starchy pasta cooking water. Serve with the reserved herbs and more grated cheese if you like.
This is also delicious tossed with chickpeas. You can crush a few of the chickpeas with a fork to help bring it all together.**
** The pesto is loose so if it’s not being served with pasta it needs to be thickened in some way e.g crushing a few of the chickpeas or upping the almonds to 80g if you’re enjoy as a dip.
INGREDIENTS
250g ripe cherry tomatoes or 5 medium tomatoes
50g whole almonds
2 garlic cloves
30g basil or mint leaves or a mix (reserve a few for serving)
50ml extra virgin olive oil
½ tsp sea salt
Freshly cracked black pepper, to taste
