Sicilian Pesto Recipe (Trapanese Pesto)

The pesto alla trapanese seems to be a "contaminated" version of the pesto alla genovese, which the Ligurian navigators who landed at the port of Trapani in Sicily, made for the locals.
If you don't have time to cook and you still want to try this special Sicilian recipe, you can buy our special CAMPO D’ORO Trapanese Pesto - 180g (6.3oz), and mix with some pasta of your choice.  (we recommend to use any short type of pasta like orecchiette or penne rigate) 

Pesto sauce in the Trapani's style:

• 6 garlic cloves
• 6 ripe tomatoes
• 4oz of peeled almonds
• 4oz of basil
• 3oz of ricotta cheese
• 2.5oz of grated pecorino
• 4/5 spoons of extra virgin olive oil
• coarse salt and chilli to taste

Wash the tomatoes thoroughly, remove the seeds, the skin, and place them in a bowl. Then add the almonds, basil, garlic, abundant oil, a pinch of salt. Put all in the blender and whisk everything.

Add the ricotta reduced to small pieces, the grated pecorino, a little bit of black or red pepper and more extra virgin olive oil. 
Mix everything again and our fantastic Sicilian pesto is ready.
With this delicious sauce we can dress different types of pasta, the most suitable are fusilli, penne and caserecce. After mixing the pesto with the pasta, sprinkle the dish with some tasty grated parmesan or pecorino cheese.

Buy the Ingredients for this Recipe on Pinocchio's Pantry