Tre Stelle® Parmigiano Reggiano Tomato & Almond Pesto (Pesto a la Trapanese)
Our adaptation of a century old Sicilian recipe that’s fresh and summery.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
Makes approximately 2 cups
3 medium cloves garlic 3/4 cup | 175 mL almonds, skins on pinch sea salt 1 1/2 cups | 375 mL cherry tomatoes 1 cup | 250 mL fresh basil leaves, packed 1/4 cup | 60 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1/4 cup | 60 mL olive oil sea salt and freshly ground black pepper
In the bowl of a food processor, add garlic, almonds and salt; pulse until finely mixed. Add tomatoes and basil leaves; continue to pulse until finely minced. Add Parmigiano Reggiano Cheese and pulse just until blended. Pour pesto into a bowl, using a wooden spoon, stir in olive oil. Season with salt and pepper.