Pesto trapanese (ricetta del famoso pesto alla siciliana)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

almonds

🥗Healthier: pine nuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar texture at a lower cost.

Prepare ingredients for 4 people: 300 grams of tomato sauce, 50 grams of peeled almonds, 30 grams of basil leaves, 50 grams of pecorino romano, and 1 clove of garlic.

Cut the pecorino romano into small pieces, no need for precision as it will be blended.

Crush the garlic, remove the skin, and lift the soul to avoid a sharp taste.

Prepare a pan of boiling water and blanch the tomatoes for no more than one minute to facilitate skin removal.

After blanching, dip the tomatoes into a bowl of cold water to stop the cooking process.

Peel the tomatoes by hand, then crush them to release internal water to avoid a too liquid consistency.

Place the crushed tomatoes and garlic into the chopper and blend until homogeneous.

Add the almonds and pecorino romano to the chopper and blend again until completely homogeneous.

Add the basil to the mixture, blending briefly to avoid overheating the basil.

Pour the pesto into a bowl and decorate with two basil leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens