Pesto trapanese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Garlic cloves |
| 1 | teaspoon | Salt |
| 1 | cup | Basil leaves |
| 1 | cup | Almonds, blanched & roughly chopped |
| 4 | eaches | Tomatoes, peeled & diced |
| ½ | cup | Olive oil |
| Black pepper | ||
| 1 | pounds | Spaghetti |
Directions
In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all ingredients are reduced to a pulp, add the oil and pepper to taste (This can be done in an electric blender, in which case add the oil at the beginning. The texture is quite different, though.) Cook the pasta in boiling salted water, drain, and toss in serving bowl with the pesto until it is evenly distributed. Serve at once.