Busiate con Pesto alla Trapanese
Updated: Jun 16, 2020
Big bowl. Big picture.
This enormous bowl of Busiate was enjoyed over the course of a wonderful lunch with chilled white wine and great company. I made 500g of Busiate which was plenty for 5-6 generous portions.
Pesto alla Trapanese is made with fresh basil like the OG ligurian version but adds in its own local flavours; Tomatoes and Almonds.
Pesto alla Trapanese
For 5 portions
250g Perini/Datterini Tomatoes (any small pear shaped tomato should do)
60g Peeled Almonds (if your almonds aren't peeled boiling them will help remove the skin)
40g Plant Based Parmesan
2-3 granules of Rock Salt
1 chopped clove of Garlic
Peel the tomatoes. You can do this by hand or simply cut an x across them and boil them for 1-2 minutes, this will make it easier to peel the skin.
If you are working the traditional way with a mortar and pestle you will need a large one to contain all the ingredients!
Start grinding the garlic, salt and almonds together to form a paste.
Encorporate the Basil bit by bit and grind around the edges of the mortar.
Once you have ground it down to a paste add the tomatoes and continue working the paste.
Add the parmesan and a drizzle of olive oil until you reach the correct consistency. The Pesto needs to be well ground and smooth.
Store in an airtight container with a layer of olive oil on top until you are ready to serve.