Anna's Pesto Trapanese Recipe

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Ingredients:

Serving

2 1/2 cups cherry tomatoes, very ripe and sweet (3/4 lb)
12 large fresh basil leaves
1 garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 tsp red pepper flakes (to taste)
1/2 tsp coarse sea salt
1/2 cup extra virgin olive oil
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

Directions:

Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste, and adjust seasoning. If you're going to dress pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before adding to pasta.
Serve over 1 pound of hot cooked pasta. Top with the cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.21 Kcal (1194 kJ)
Calories from fat	251.12 Kcal
		% Daily Value*
Total Fat	27.9g	43%
Sodium	198.66mg	8%
Potassium	192.37mg	4%
Total Carbs	3.99g	1%
Sugars	2.11g	8%
Dietary Fiber	1.4g	6%
Protein	6.25g	12%
Vitamin C	8.4mg	14%
Iron	0.3mg	2%
Calcium	1341.8mg	134%

Amount Per 100 g
Calories	268.5 Kcal (1124 kJ)
Calories from fat	236.4 Kcal
		% Daily Value*
Total Fat	26.27g	43%
Sodium	187.02mg	8%
Potassium	181.1mg	4%
Total Carbs	3.75g	1%
Sugars	1.99g	8%
Dietary Fiber	1.32g	6%
Protein	5.88g	12%
Vitamin C	7.9mg	14%
Iron	0.3mg	2%
Calcium	1263.2mg	134%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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