Pesto alla Trapanese ( Sicilian Pesto)
This is a really lovely different style of pesto originating from southern Italy in Sicily. This tomato based sauce comes together really easily and is a great alternative to the regular basil pesto we are all so familiar with. Make sure the blanched almonds are toasted and you use a nice aged pecorino for that flavour hit. We used it as stir through sauce with a gourmet 5 vegetable gluten free fusilli pasta that’s made right here in Queensland by Artisan Pasta. It’s cooked up great and kept its shape beautifully. Will definitely be buying it again. Available in IGA supermarkets or online through their website. They are coeliac safe. If you’re keeping off the carbs you can also toss it through some blanched/steamed veggies to make them a little less boring.
Pesto alla Trapanese - Gluten Free Pasta
Ingredients
200gm Cherry Tomato’s
75gm Toasted Blanched Almonds
30gm Aged Pecorino
10-12 large Basil Leaves
1 Teaspoon Crushed Garlic
Squeeze of fresh lemon juice to taste
Salt & Pepper to season
Instructions
Blanch your cherry tomato’s with an X cut in the bottoms, in hot water until the skins crack. Usually 1-2 minutes.
Drain and cool the tomato’s.
Peel the skins and remove the seed and juice.
Add the tomato flesh to the blender with the rest of the ingredients. Blitz and season if necessary to taste.
Cook you pasta as per the packet instructions.
Drain pasta when cooked and add pasta back to the saucepan, keeping a cup of the pasta water aside.
Stir through your pesto into the pasta on a low heat, adding a little pasta water to loosen up the pesto sauce to nicely coat the pasta. Season if needed, and serve with a little fresh basil and shaved pecorino and fresh cracked pepper.