Pesto alla Trapanese

If you have ever been lucky enough to visit Sicily then you will know how incredible their fresh produce is. Pretty much everything available to buy in terms of fruits and vegetables is grown in Sicily, even the Pistachios and Pine nuts and Almonds available in the supermarket are from the Island.  I dish i enjoyed often when I was WWOOF'ing there a few years back was 'Pesto alla Trapanese' (which translates as 'Pesto of Trapani' or 'Pesto Trapani style' if my Italian is correct). I would go to the garden daily to pick the tomatoes and basil then whiz this up back in the kitchen with the rest of the ingredients.  The main difference between this pesto and the classic green 'Pesto Genovese' is the addition of fresh tomatoes and the omission of cheese and the replacement of pine nuts with Almonds which grow abundantly on the Island. I have also added black garlic to the recipe as i find it gives the dish an added depth. The pesto works really well with raw zucchini pasta or an organic brown rice fusilli if you dig your pasta cooked. 

Remember Italian mamas that this is my take on Pesto alla Trapanese not the Pesto alla Trapanese so dont get offended by what i may have left out or by what I have added in ha ha! Enjoy and do visit Sicily if the opportunity arises for you.


Ingredients

All ingredients can be adjusted to suite taste.

6 large organic tomatoes on the vine or 300 grams of organic cherry/baby tomatoes
80 grams of organic whole almonds (preferably soaked and dehydrated although not essential)
2 cloves organic garlic
2 cloves black garlic
1 big bunch organic basil leaves
6 organic white peppercorns
1/2 teaspoon sun dried sea salt
2 tablespoons  organic stone crushed olive oil (optional)

Method

Add everything to the blender and blend to desired consistency. Pour over hot cooked pasta and stir through or if using raw zucchini pasta heat on the stove at a very low heat until warmed through.