About this recipe:A delightful red pesto sauce for pasta. This is my variation of Trapanese pesto, a famous recipe from Trapani, in Sicily. I have added my own twist to it but the recipe maintains a Sicilian flavour.
300g cherry tomatoes
70g sliced almonds
20g freshly chopped basil
40g finely grated Parmesan cheese
5 tablespoons olive oil
4 cloves garlic, chopped
3 anchovy fillets with oil
1 pickled chilli pepper - stem removed and chopped
2 tablespoons golden raisins
2 tablespoons capers, drained
1/4 teaspoon red chilli pepper flakes
salt and ground black pepper to taste
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Method Prep:20min › Ready in:20min
Process tomatoes in a food processor until finely chopped.
Pour chopped tomatoes into a fine-mesh sieve and drain all juice; return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pickled chilli pepper, raisins, capers and chilli flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste.