Pesto alla Trapenese

What is not to love about pestos. Pesto’s are loaded with flavour and have many versatilities in a wide range of dishes. From pasta to a sheet pan to scrambled eggs or just to pimp up simply cooked seasonal vegetables. They provide are a great addition and opportunity to jazz up any boring dish or recipe. 

 

This pesto is called Pesto alla Trapanese translated as almond and tomato pesto! I love this pesto and tastes amazing with fish and seafood especially. I thought came across this pesto at Bocca Di Lupo in Soho, London and immediately replicated the next day a few years back. It is a crunchy garlic sauce pesto! The almonds give it that unique texture and the tomatoes are full of flavour this time of year in the British Isles. It is also overloaded with fresh basil which always works well with garlic, tomatoes and seafood.

 

This pesto is called pesto alla Trapanese translated as almond and tomato pesto! I love this pesto and tastes amazing with fish and seafood especially. I thought came across this pesto at Bocca Di Lupo in Soho, London and immediately replicated the next day a few years back. It is a crunchy garlic sauce pesto! The almonds give it that unique texture and the tomatoes are full of flavour this time of year in the British Isles. It is also overloaded with fresh basil which always works well with garlic, tomatoes and seafood.

The main herb ingredient is basil which complicates garlic and tomato extremely well. Using fresh herbs is a must as it provides thickness and vibrant colour compared to the dried alternative.

The almonds need to be blanched (skinless) as the skins provide too much bitterness and graininess in texture. You can lightly toast the almonds in a dry pan to enhance their flavour and release extra essential oils. Just be careful not over do it and oxidise the fat.

Once toasted, all ingredients go into a blender and blend. The last ingredient is a high-quality extra virgin olive oil. This should be done slowly through the blender hole and added in last to create the best consistency possible.

 I used a variety of heirloom tomatoes with different colours and shapes but the standard red is just as good. 

Store the freshly blended pesto in a glass air tight container in the fridge. It should last up to 2-3 weeks in the fridge but usually will not last that long regardless.

Pesto alla Trapanese

Start to finish:5 minutes
Servings: 8

Ingredients 

  • 300 grams tomatoes – roughly chopped
  • 1/3 cup extra virgin olive oil
  • 60 grams blanched almonds
  • 1 tsp celtic sea salt
  • 60 grams fresh basil leaves – stems removed

  • 2 garlic cloves

Instructions

1. Have all the ingredients ready.

2. Place tomatoes, almonds, fresh basil and garlic cloves in a blender.

3. Blend for 2 minutes until everything is combined but still fairly chunky.

4. Next, continue blending on low speed and slowly add the olive oil through the top of blender or remove the top and do manually bit by bit.

 5. Blend until the consistency is smooth but still has some texture.

6. Remove the pesto from the blender. Transfer into an airtight container or glass jar.

7. Enjoy.

 

Nutritional Information (Per Serving – 59g):

Calories: 138

Protein: 2.1g

Carbs: 3.2g

Fiber: 1.3g

Sugar: 1.3g

Fat: 13g

Saturated Fat: 1.5g

Polyunsaturated: 1.9g

Monounsaturated: 9g

Cholesterol: mg

Calcium: 29mg

Copper: 0.1mg

Iron: 0.5mg

Magnesium: 27mg

Potassium: 151mg

Selenium: 0.3mg

Sodium: 3.7mg

Zinc: 0.3mg

Vitamin A: 543.7iu

Vitamin B1: 0mg

Vitamin B2: 0.1mg

Vitamin B3 0.5mg

Vitamin B5: 0.1mg

Vitamin B6: 0mg

Vitamin B9 / Folate: 12.3úg

Vitamin B12: 0.0úg

Choline: 6.9mg

Vitamin A: 543iu

Vitamin C: 6.2mg

Vitamin D: 0IU

Vitamin E: 3.3mg

Vitamin K: 26.5ūg

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