📝 About This Recipe
Hailing from the salt-swept coast of Trapani, Sicily, this ancient sauce is a vibrant departure from its green Genovese cousin. By blending sun-ripened tomatoes and toasted almonds with fragrant basil, you create a creamy, rosy-hued pesto that captures the very soul of Mediterranean summer. It is a raw, rustic masterpiece that balances the sweetness of nuts with the bright acidity of fresh tomatoes.
🥗 Ingredients
The Nut Base
- 1/2 cups Blanched Almonds (unsalted and skinless)
- 2 pieces Garlic Cloves (germ removed for a milder flavor)
- 1/2 teaspoon Sea Salt (flaky or fine)
The Garden Elements
- 1 pound Cherry Tomatoes (very ripe, such as Pachino or San Marzano variety)
- 2 cups Fresh Basil Leaves (tightly packed, washed and dried)
- 1/2 cups Extra Virgin Olive Oil (high quality, cold-pressed Sicilian oil preferred)
The Finishers
- 1/2 cups Pecorino Romano Cheese (freshly grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional, for a hint of heat)
For Serving (Optional)
- 1 pound Busiate or Fusilli Pasta (traditional Sicilian corkscrew shape)
- 2 tablespoons Toasted Breadcrumbs (for crunch)
👨🍳 Instructions
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1
Place the blanched almonds in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and just barely golden. Let them cool completely.
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2
Prepare the tomatoes by making a tiny 'X' on the bottom of each. Blanch them in boiling water for 30 seconds, then shock in ice water to easily peel the skins off. (Note: For a more rustic version, you may leave the skins on).
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3
Halve the peeled tomatoes and gently squeeze out the excess seeds and watery juice to ensure the pesto isn't too runny.
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4
In a large marble mortar, add the garlic cloves and sea salt. Pound with a pestle until a smooth paste forms.
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5
Add the cooled toasted almonds to the mortar. Crush them into a coarse, grainy meal—avoid turning them into a completely smooth butter; texture is key here.
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6
Add the fresh basil leaves a handful at a time. Use a circular grinding motion against the sides of the mortar to bruise the leaves and release their aromatic oils.
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7
Incorporate the prepared tomatoes. Pound them gently so they break down and marry with the almond and garlic paste, creating a chunky, pinkish-red mixture.
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8
Slowly drizzle in the extra virgin olive oil while stirring constantly with the pestle to emulsify the sauce.
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9
Stir in the freshly grated Pecorino Romano cheese and the cracked black pepper. Mix until well combined but still retaining a rustic, variegated appearance.
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10
Taste the pesto. Adjust the salt if necessary, keeping in mind that the cheese is already quite salty.
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11
If using a food processor instead of a mortar, pulse the ingredients in the same order using short bursts to avoid over-processing into a purée.
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12
Let the pesto sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Always use the best quality olive oil you can find, as it is a primary flavor carrier in this raw sauce. If the sauce seems too thick when tossing with pasta, add a tablespoon or two of the starchy pasta cooking water. Avoid using a high-speed blender; the heat from the blades can oxidize the basil and turn the sauce bitter. For a vegan version, substitute the Pecorino with nutritional yeast or simply omit it and add more toasted almonds. Store leftovers in a jar topped with a thin layer of olive oil for up to 3 days in the refrigerator.
🍽️ Serving Suggestions
Serve with Busiate pasta, the traditional corkscrew shape of Trapani that catches the almond bits perfectly. Spread onto toasted ciabatta or crostini for a vibrant Sicilian bruschetta. Use as a topping for grilled swordfish or roasted chicken to add a bright, nutty finish. Pair with a chilled glass of Grillo or Etna Bianco to complement the Mediterranean acidity. Enjoy alongside a platter of grilled eggplant and zucchini for a light summer meal.