Pesto Trapanese

Recipe Ingredients

6		Garlic cloves
1 teaspoon	5ml	Salt
1 cup	40g / 1.4oz	Basil leaves
1 cup	93g / 3.3oz	Almonds - blanched &
		Roughly chopped
4		Tomatoes - peeled & diced
1/2 cup	118ml	Olive oil
		Black pepper
1 lb	454g / 16oz	Spaghetti

Recipe Instructions

In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all ingredients are reduced to a pulp, add the oil and pepper to taste (This can be done in an electric blender, in which case add the oil at the beginning. The texture is quite different, though.) Cook the pasta in boiling salted water, drain, and toss in serving bowl with the pesto until it is evenly distributed. Serve at once.

Source:
Jo Anne Merrill

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