Pesto alla Trapanese
Thick Sicilian tomato-basil pesto pounded in a mortar and pestle with almonds, garlic and pecorino.
Ingredients
- 1 lb, peeled (save the skins for tomato flakes) Cherry tomatoes
- 2 cups packed leaves Basil
- ½ cup, toasted Blanched almonds
- 2 cloves Garlic
- ½ cup grated Pecorino or parmesan
- ⅓ cup Olive oil
- 1 tsp Coarse salt
- a pinch Red chili flakes (optional)
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