Pesto alla Trapanese
Tomatoes, almonds, and olive oil provide fiber, lycopene, and beneficial fats, while basil and garlic add aroma and plant antioxidants. This Sicilian pesto is thick, rich, and suitable for vegetables, fish, and meat.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
Kitchen: Italian
308
Servings: 8 (1 serving ≈ 58 gram)
Digestion time: 3 hour
Complete protein: ✔
Score the tomato (250 g), place it in boiling water for 30 seconds, then cool it and remove the skin. Remove the seeds and chop the flesh.
Blend the tomato, basil (30 g), parsley (10 g), garlic (5 g), almonds (50 g), and sun-dried tomatoes (30 g). Add olive oil (40 g), table salt (4 g), and black pepper (1 g), then blend until the sauce is thick but slightly textured.
Transfer the pesto to a bowl, stir in the grated parmesan (40 g), and chill the sauce before serving.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Pesto alla Trapanese", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin K: Source Naturals, Vitamin K, 500 mcg, 200 Tablets
Buy
≈ $9.08
Promo codes for iHerb (7)
More vegan dishes:More recipes
More chilled:More recipes
Watch others sauces and dressings:
We recommend reading
All articles
Share: