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Pesto alla Trapanese
TODAY
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I love this recipe because it's so simple yet so satisfying. It's full of fresh tomatoes, garlic, toasted almonds and Parmigiano. It's delicious and different, and very Italian.

Technique tip: Great way to use over-ripe tomatoes in the summer.

Swap option: You can sub the cherry tomatoes for any very ripe tomato.

Ingredients

    • 1/2 cup whole, peeled almonds, toasted
    • 1 small clove garlic, peeled
    • 2 cups very ripe cherry tomatoes, sliced in half
    • 20 large basil leaves
    • 1/2 cup extra virgin olive oil, plus more for drizzling
    • 1 cup grated Parmigiano Reggiano
    • Kosher salt, to taste

Preparation

Add the peeled almonds and garlic to a blender or food processor and pulse until slightly chunky. Then add the remainder of the ingredients and pulse until well combined. Adjust seasoning with kosher salt, to taste.

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