Pesto alla Trapanese - Almond Pesto
Halve the cherry tomatoes, remove seeds and drain in a colander with a sprinkling of sea salt, for about ten minutes. In a mortar or blender, crush the almonds
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Cooking tools:
- Mortar and pestle
- Blender
- Grater
- Colander
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 2 cups fresh basil leaves
- 1 cup almonds, peeled and possibly fresh if available
- 3/4 cup pecorino cheese, grated
- 6 cherry tomatoes, seeded and drained
- 1 or more new season garlic cloves, to taste
- 1 cup Extra virgin olive oil
- Sea salt to taste
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