Sicilian Pesto
This sunny Sicilian pesto alla trapanese includes tomato and almonds. It's perfect for spring and great with our gnocchi and pappardelle. We make it with a mixture of fresh and tinned Pugliese cherry tomatoes and pistachios as well as the traditional almonds. Two cheeses are always better than one so we use a mixture of parmigiano and grana padano.
Ingredients
Parmesan cheese, Onion, Almond, Pistachio, Canola Oil, Olive oil, Basil, Garlic, Pecorino cheese, Salt, Pepper, Cherry Tomato, Chopped Tomato.
Preparation and storage notes
To use, simply place sauce into a pan with no heat, add a touch of reserved pasta water, and your chosen cooked pasta. Toss gently to combine. Please note to store in fridge. USE BY: