Sicilian Pesto
I know many of you know about traditional pesto (alla genovese), but this Sicilian version will knock your socks off!!
Ingredients
- 1/2 cup slivered almonds
- 1 clove garlic peeled and halved
- 1 cup packed basil leaves
- 1 pint cherry/grape tomatoes halved
- 2 anchovy fillets (or sub in 1 tsp kosher salt)
- 1 teaspoon chopped hot peppers in oil (or a pinch of red pepper flakes)
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated parmesan or Romano cheese
Instructions
- In a skillet over high heat, toast your almonds until fragrant/browned (be careful to watch them closely...they burn quickly)
- In the bowl of a food processor, pulse the almonds and garlic together until combined and finely chopped. Add the basil, tomatoes, anchovies and hot pepper and pulse again to combine.
- While the food processor is running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the parmesan cheese.
- Place in a sealable container and keep in the fridge for a month (can also be frozen)