Sicilian Tomato Pesto (Pesto Trapanese)

Sicilian Tomato Pesto (Pesto Trapanese)

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  • 8 cherry tomatoes
  • 50 g skinless almonds
  • 50 g (6 Tbsp) Pecorino Romano, grated
  • 1 bunch (about 15 g) fresh basil leaves
  • 1 small garlic clove, peeled and deveined
  • pinch salt
  • pinch pepper
  • about 50 ml (6 Tsp) e.v.o. oil + more for topping


  1. Gently wash and dry basil leaves.
  2. Wash cherry tomatoes and score the bottom in an "x" pattern.
  3. Place them into a saucepan filled with simmering hot water and blanch for 1-2 minutes.
  4. Drain and let cool a bit, then peel and squeeze the water and the seeds out.
  5. Place all the ingredients in a food processor, leaving the olive oil out.
  6. Pulse 4-5 times, then start slowly pouring in the olive oil as you pulse until mixture becomes smooth and well incorporated. You may have to use the spatula to clean off the sides of the processor bringing the mixture back into the middle. This is done with the machine turned off. You may not need all the olive oil, or you may need more, it depends on how thick or thin you like your sauce to be. You can always add more oil when you are going to use your pesto.
  7. Scoop mixture out of food processor bowl and into 2 small plastic food storage containers or mason jar (see Notes).


If you're not freezing your pesto, you can put it into a small mason jar, but remember to top the pesto with olive oil which will preserve it in the fridge for about 5-6 days. If storing in the freezer, use the small plastic containers and do not top the pesto with olive oil. The pesto will keep for a couple of months.

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