Pesto alla Trapanese

Pasta With Tomatoes, Almonds and Mint Recipe from Giorgio Locatelli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large covered pot of water to boil on high.

Step 2

Core the tomatoes, then cut a shallow X into the bottom of each one.

Step 3

Meanwhile, in a small dry skillet, toast the almonds on medium until golden brown and fragrant, stirring often, about 3 minutes. Cool completely.

Step 4

Place the tomatoes in the boiling water and cook until skins start curling, 1 to 2 minutes.

Step 5

Transfer the tomatoes to a colander and run them under cold water until they are no longer hot.

Step 6

Remove pot of water from heat but do not discard water.

Step 7

Once tomatoes are cool, use the tip of a paring knife to pull off the loosened skin.

Step 8

Cut tomatoes into halves and remove seeds. Chop the tomato flesh.

Step 9

In a food processor, pulse the almonds with the garlic until finely chopped.

Step 10

Add the mint, tomatoes, 1¼ tsp salt, and ¼ tsp pepper.

Step 11

Pulse until mint is finely chopped, stopping to scrape down the side of the bowl occasionally

Step 12

Transfer to a bowl and stir in the olive oil. Taste and adjust seasoning, if necessary.

Step 13

This recipe makes about 2 cups pesto. The pesto can be stored in a narrow, airtight container covered with a thin film of olive oil for up to 4 days.

Step 14

Reheat the same pot of water to boil on high.

Step 15

Add salt and cook the pasta according to package directions.

Step 16

To serve, toss the pesto with the cook pasta and pecorino.