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If desired, briefly blanch tomatoes to peel, then chop and remove excess seeds for a less watery sauce.
Pesto alla Trapanese
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Ingredients (for 6 servings)
- 1½ cup — ripe cherry or grape tomatoes
- ½ cup — almonds
- ½ cup — fresh basil leaves
- 1 clove — garlic
- ⅓ cup — extra virgin olive oil
- ¼ cup — grated Pecorino Romano or Parmesan cheese
- 1 whole — Salt
- 1 whole — Black pepper