Pesto alla Siciliana


'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 publish a recipe for pesto genovese as well

There are several versions of pesto alla siciliana. I got this version from Io e il mio Bimby. We enjoyed it as much as we enjoy pesto genovese

For 400-500g pasta

300g 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

  • 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 :)

Afiyet olsun...

Note: You can use pine nuts instead of almonds.

Adapted with a few changes from the recipe titled as Pesto alla Siciliana in 'Io e il mio Bimby' 

Hiç yorum yok:

Yorum Gönder