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.
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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.
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