Tomato and Almond Pesto

Trapanese Pesto, a traditional Sicilian variation of the classic pesto, offers a delightful combination of flavors that will transport your taste buds to the Mediterranean. This pesto is characterized by the use of cherry or grape tomatoes, adding a burst of sweetness and juiciness to the sauce. With the freshness of basil, the nuttiness of toasted almonds, the zing of pepperoncini, and the savory richness of Parmesan cheese, Trapanese Pesto promises a unique and appetizing experience. If you prefer a spicier version, substitute the pepperoncini with red wine vinegar and red pepper flakes. This pesto is incredibly versatile, making it a perfect accompaniment for pasta, bruschetta, sandwiches, and even as a marinade for grilled meats and vegetables. Discover the taste of Sicily in your own kitchen with this flavorful and easy-to-make Trapanese Pesto.

MAKES 1½ CUPS

INGREDIENTS:

• 12 ounces cherry or grape tomatoes
• ½ cup fresh basil leaves
• ¼ cup slivered almonds, toasted
• 1 small pepperoncini (hot pepper in vinegar), stemmed, seeded, and minced
• 1 garlic clove, toasted and minced
• Pinch red pepper flakes (optional)
• ⅓ cup extra-virgin olive oil
• 1 ounce Parmesan cheese, grated (½ cup)

INSTRUCTIONS:

1. Toast the slivered almonds by spreading them in a single layer on a baking sheet and baking in a preheated oven at 350°F (175°C) for 5-7 minutes until golden brown and fragrant. Set aside to cool.
2. In a food processor, combine the cherry or grape tomatoes, fresh basil leaves, toasted almonds, minced pepperoncini, minced garlic clove, and a pinch of red pepper flakes if desired.
3. Gradually add the extra-virgin olive oil to the food processor while processing the ingredients. Continue processing until the mixture reaches a smooth and creamy consistency.
4. Stir in the grated Parmesan cheese and mix until well combined.
5. Taste and adjust the seasoning with salt and pepper if needed.
6. Transfer the Trapanese Pesto to a jar or airtight container. If not using immediately, store it in the refrigerator for up to a week.
7. Enjoy the delightful taste of Sicilian cuisine by using this Trapanese Pesto as a sauce for pasta, a spread for bruschetta, a dip for vegetables, or a marinade for grilled meats and seafood. Embrace the flavors of the Mediterranean with this flavorful and versatile pesto that will elevate your culinary creations to new heights.

TIPS:

• Use fresh and ripe cherry or grape tomatoes for the best flavor. The natural sweetness and juiciness of these tomatoes will enhance the overall taste of the pesto.
• Toast the slivered almonds to bring out their nutty flavor. To toast the almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes until golden brown and fragrant.
• Toast the garlic before mincing it to mellow out its pungency and add depth to the pesto’s flavor. To toast the garlic, lightly cook it in a dry skillet until fragrant and slightly golden.
• The pepperoncini provides a mild spicy kick to the pesto. If you cannot find pepperoncini, you can substitute it with a combination of red wine vinegar and red pepper flakes.
• When processing the ingredients in the food processor, gradually add the extra-virgin olive oil to achieve the desired smooth and creamy consistency.
• Adjust the seasoning to your taste preferences. If you prefer a spicier pesto, add more red pepper flakes or use a hotter pepperoncini.
• Trapanese Pesto can be stored in an airtight container in the refrigerator for up to a week. To prevent discoloration, cover the top with a thin layer of olive oil before storing.