Pesto with Tomato and Almonds (Italian Sicilian Agghiata Trapanisa or Pesto alla Trapanese)

Trapanese pesto, originating from the Western Sicilian city of Trapani, is a fresh and flavourful sauce known for its delicate and refreshing taste. Sicilians call this centuries-old recipe, ‘agghiata trapanisa’. It traditionally includes almonds and tomatoes, lending it a more delicate flavour compared to the classic pesto Genovese. Sicilians often serve this pesto with busiate pasta, a corkscrew-shaped pasta that pairs well with the sauce's texture.

1.1 lbs fresh ripe tomatoes, preferably piccadilly tomatoes (500 g)
1 small handful basil leaves
3 oz blanched almonds (80 g)
3.5 oz Pecorino cheese, grated (100 g)
2 cloves garlic, peeled, preferably red garlic
extra-virgin olive oil
sea salt
black pepper, freshly ground

Cut an 'x' into the top of each tomato. Put them in a bowl of boiling water for 2 minutes. Drain the water, let the tomatoes cool enough to handle and then peel them. Cut them in half or quarters and remove the seeds. (this will help prevent the sauce from being too liquidy).

Dry fry the almonds on a low heat to toast them. Be careful not to let them burn.

Put toasted almonds, a pinch of salt and the peeled cloves garlic into a blender or food processor with a little olive oil and pulse a few times until the mixture resembles large breadcrumbs.

Add the basil leaves and more oil if necessary. Pulse in short bursts to prevent basil from spoiling. Add the tomato halves and half the grated pecorino cheese and pulse a few times more until you have a rough creamy consistency.

Add pepper to taste and a little more olive oil if the sauce seems dry or more cheese if it seems too liquidy.

Leave the pesto to stand for 30 minutes before using to allow the flavour to develop (or keep it in the fridge covered with cling film until ready to use).

Makes 4 servings.