Pesto trapanese

June 30, 2018

Serves 4

  • 100 g of almonds
  • 700 g plum tomatoes, peeled, deseeded and chopped
  • 2 garlic cloves
  • 40 g of fresh mint, shredded
  • 70 ml of olive oil
  • sea salt and black pepper

Start with roasting the almonds. Heat the oven to 180 C. Spread the almonds in a single layer on a baking tray or any baking dish. Bake the almonds for 8-10 minutes, the colour should be golden and make sure not to burn them otherwise they will become bitter.
Once the almonds cool down chop them up.
Now using a pestle and mortar grind the garlic with almonds until you create a paste. Add the tomatoes, mint, salt and pepper and pound briefly, just to crush the tomatoes.
Now gradually add the oil and work the ingredients into a paste.

All that is left now is to boil some pasta (320g for four people), mix it with the pesto and serve!

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