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Sicilian Pesto (with almonds and tomatoes)

Pesto alla Trapanese is a typical recipe of western Sicily. Unlike the classic pesto from Liguria, this is made with almonds, fresh tomatoes, basil, garlic and Pecorino cheese. It is great served hot or cold! Recipe by health Nutritionist, Linda Vezzoli.

Prep Time: 5 mins
Cooking Time: 0

Used in this recipe

Ingredients

100ml Filippo Berio Extra Virgin Olive Oil
40g blanched almonds without the skin
1 clove garlic, peeled and halved
200g chopped tomatoes
Sea salt - to taste
50g Parmesan or pecorino cheese, grated
80g fresh basil, washed and chopped

Method

Place all ingredients except the olive oil in a food processor and pulse until blended.
Be careful not to blend too vigorously as you don’t want the basil to be heated up by the warm blades of the food processor. Once blended smoothly, add the olive oil slowly until you have a smooth pesto.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.