Quick and tasty, this is one of the countless variations to the traditional basil pesto, one you will love at first forkful. The recipe combines some of the best Sicilian ingredients - sun-dried cherry tomatoes from the town of Pachino, crunchy almonds from the town of Avola, aromatic herbs from my mum’s balcony and the best possible extra virgin olive oil.
It also happens to be vegan.
Ingredients (for 4)
40g sun-dried cherry tomatoes in olive oil, plus some of the tomatoes’ olive oil. You can use also the “capuliato” from my previous recipe
25g peeled almonds
25g pine nuts
A handful of capers
A handful of fresh basil leaves
A pinch of red chilli flakes
A pinch of dried oregano
A pinch of black pepper
A pinch of salt
A splash of pasta cooking water, as needed
Method
Blitz in the mixer et voilà!
Word of the Day
Mandorla
(Almond, pronounced màn·dor·la)
