'Pesto' word often reminds us pesto genovese which is made with basil and pine nuts. Not to let any misunderstandings let me assure that this is not that one
Soon I am planning to try a recipe for pesto genovese as well
There are several variations for pesto siciliana. I got this version from Italian EDC. We enjoyed it as much as we enjoy pesto genovese
Pesto alla Siciliana Ingredients:For 400-500g pasta300g red ripe tomatoes (peeled, seeds removed)
50g blanched almonds
30g basil (washed and gently wiped)
5g parsley leaves (washed and wiped)
1 leaf of celery (optional)
3 cloves of garlic
A pinch of salt, pepper
80g extra virgin olive oil
Grated parmesan
Preparation: * Grind almonds for 7 seconds on Speed 7 and scrape down the sides with spatula
* Add basil, parsley, celery leaves and cloves of garlic. Chop for 7 seconds on Speed 7.
* Add peeled-seeds removed tomatotes and mix for 10 seconds on Speed 5
* At last add salt, pepper and oil. Mix for 10 seconds on Speed 3-4
And that's all.
Sometimes I warm it a little with a bit of water addition (1 or 2 tbsps). And then mix it with boiled pasta.
Other times I use it cold. Always with some grated parmesan addition which is a must for me
Photos: http://thermomixtarifdefterim.blogspot.com/2011/05/pesto-alla-siciliana.html
Tips/Hints: Note: You can use pine nuts instead of almonds.
