Trapani Pesto

Trapani Pesto Recipe Serves 4

This dish makes for a great first course, otherwise known in the Italian meal structure as a primo. This dish takes about 20 minutes and is the perfect pair to the busiate pasta due to the origins of both being Sicily.

Ingredients:

For the sauce: We recommend utilizing a scale and weighing everything in grams for the optimal recipe.

454g (1#) whole peeled tomatoes in a can

6 basil leaves

4 garlic cloves

28g (1 oz) blanched almonds

4 black peppercorns

56g (2 oz) 100% Italiano extra virgin olive oil

84g (3oz) grated pecorino or riccota salata

TT Salt

Method:

Combine the garlic, basil, almonds, and olive oil in a mortar and pestle or blender

Remove the seeds in the tomatoes and brunoise (small dice 1/4”x1/4”x1/4”)

In a bowl combine the pesto with the cut tomatoes and grated cheese. Season to taste with salt, pepper, and olive oil.

Toss cooked busiate pasta into the sauce