Pesto sauce in the Trapani's style

Pesto sauce in the Trapani's style

Ingredients 

6 ripe tomatoes

50 gr. of shelled almonds

a bunch of fresh basil

2 cloves of garlic

olive oil and salt to taste

of your choice: chili pepper to taste

History

In dialect is known as “agghiata trapanisa”. Tradition has it that the recipe was brought by the Genoese who came from the east to stop in the port of Trapani. The people of Trapani replaced the pine nuts with almonds and added tomatoes. 

Preparation

Crush the garlic together with the salt and basil in a mortar: rotate the pestle, crushing and not hammering the ingredients along the walls. Gradually add the oil until the sauce becomes creamy.

Pound the peeled and raw almonds separately, until they become a pulp, and then mix them with the pesto, (possibly together with the chilli). Finally, everything must be mixed with the finely chopped pulp of the tomatoes (without peel), finally adding another 2 tablespoons of oil. (Never blend everything!)