Pesto alla Trapanese Sicilian Pesto With Almonds and Tomatoes Recipe
Ingredients
- 3 medium cloves garlic
- Kosher salt
- 2 ounces toasted blanched almonds (60g; about 1/2 cup); see note
- 35 large basil leaves (about 4 sprigs, weighing 25g total)
- 2 to 4 mint leaves (optional)
- 3 1/2 ounces (100g) grated cheese, preferably a milder aged pecorino or a 50/50 mix of Pecorino Romano and Parmigiano-Reggiano, plus more for serving
- 1 pound (450g) plum tomatoes, peeled and seeded
- 1/4 cup (60ml) extra-virgin olive oil, plus more as needed
- 1 pound (450g) linguine
Instructions
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