Sicilian 'Trapanese' Pesto

In ancient times Genoese sailors coming from the East landed at the Sicilian port of Trapani bringing their version of pesto with them. The islanders adapted it to include local bounty - sun-dried tomatoes and almonds. Make it any time of year with fresh basil grown locally. Also try the recipes for traditional Genovese, Sundried Tomato & Hazelnut or Zucchini, Almond & Mint pestos. 

Ingredients

Method

1. Gently wash and dry the basil leaves.

2. Wash cherry tomatoes and score the bottom in an "x" pattern. Place them into a saucepan filled with simmering hot water and blanch for 1-2 minutes.

3. Drain tomatoes and let cool a bit, then peel and squeeze the water and the seeds out.

4. Add all the ingredients, except olive oil to a food processor. Pulse 4-5 times.

5. Slowly start pouring the olive oil into the food processor and pulse again, repeating until mixture becomes smooth and well blended.

6. Use a spatula to clean off the sides of the processor (turned OFF!!!) bringing the mixture back into the middle.

7. Scoop pesto into a small mason jar and top with extra virgin olive oil, which will preserve it in the fridge for about 5-6 days. 

8. If you freeze your pesto, scoop it into 2 small plastic food storage containers. Keeps for a couple of months. 
   

	Tip. The green vein in the middle of a garlic clove holds the most intense flavour. It can be overpowering. To remove it, slice the clove in half and use a pairing knife to remove the vein.
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