Trapanese Pesto

Name: Trapanese Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can (28oz) San Marzano tomatoes; ½ cup blanched whole almonds; 2 cloves garlic, microplaned; ½ Cup extra virgin olive oil; 1 ounce Parmigiano cheese, grated; 40-50 leaves basil; 2 big pinches kosher salt; 1 pound dry rigatoni pasta

Make this Tonight - "Sicilian-Style Pesto Pasta, Eggplant Parm and Fennel Salad"

Prep Time
(Minutes)

Cook Time
(Minutes)

Make this Tonight/Sicilian-Style Pesto Pasta, Eggplant Parm and Fennel Salad/Trapanese Pesto

Ingredients

1 can (28oz) San Marzano tomatoes
½ cup blanched whole almonds
2 cloves garlic, microplaned
½ Cup extra virgin olive oil
1 ounce Parmigiano cheese, grated
40-50 leaves basil
2 big pinches kosher salt
1 pound dry rigatoni pasta

Steps

Preheat oven to 350 degrees Fahrenheit.
Place almonds on a small sheet tray and place it in the oven for 10 minutes. Remove and allow to cool.
In a food processor, grind almonds, basil, 1 pinch salt, and the olive oil.
Once blended add the tomatoes, cheese, and garlic. Puree until smooth. Taste and adjust seasoning with salt if needed.
In a large stockpot bring heavily salted water to a boil.
Drop in pasta and cook until al dente. Drain pasta, reserving some of the cooking water.
Place the noodles in a large bowl and toss with pesto sauce while still hot. Adjust the consistency with reserved pasta water and olive oil. Serve and top with freshly grated parmesan cheese.