Ingredients with Measurements:
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 1/2 cup almonds
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the tomatoes in the oven for 20-25 minutes or until they are soft and slightly caramelized.
4. In the meantime, prepare the pesto. In a food processor or blender, combine the basil leaves, almonds, Parmesan cheese, and garlic cloves. Pulse until coarsely chopped.
5. Add the roasted cherry tomatoes to the food processor or blender and pulse until the mixture is smooth.
6. With the motor running, slowly pour in the olive oil until the pesto is creamy and well combined.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe makes about 2 cups of pesto.
Nutritional information:
- Calories: 160 per serving
- Fat: 15g
- Carbohydrates: 4g
- Protein: 4g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with regular tomatoes or sun-dried tomatoes.
- Almonds can be substituted with pine nuts or walnuts.
- Parmesan cheese can be substituted with Pecorino Romano cheese or nutritional yeast for a vegan version.
Variations:
- Add a pinch of red pepper flakes for a spicy version.
- Use a mixture of different herbs, such as parsley, mint, or cilantro, for a different flavor profile.
- Add a squeeze of lemon juice for a tangy twist.
Tips and Tricks:
- Make sure to roast the cherry tomatoes until they are soft and slightly caramelized to bring out their sweetness.
- Toast the almonds in a dry skillet for a few minutes before using them to enhance their flavor.
- Store the pesto in an airtight container in the refrigerator for up to a week.
Storage Instructions:
- Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating Instructions:
- Pesto doesn't need to be reheated. Simply bring it to room temperature before using it.
Presentation Ideas:
- Serve the pesto on top of pasta, grilled chicken, or roasted vegetables.
- Garnish with fresh basil leaves or grated Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Pasta
- Grilled chicken
- Roasted vegetables
- Bread
Suggested Side Dishes:
- Garlic bread
- Caprese salad
- Roasted potatoes
Troubleshooting Advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
- If the pesto is too thin, add more almonds or Parmesan cheese to thicken it up.
Food Safety Advice:
- Make sure to wash the basil leaves and cherry tomatoes before using them.
- Store the pesto in the refrigerator and use it within a week.
Food History:
- Pesto alla Trapanese is a traditional Sicilian recipe that originated in the town of Trapani. It is a variation of the more famous Genovese pesto, which uses pine nuts and Parmesan cheese instead of almonds and Pecorino Romano cheese.
Flavor Profiles:
- Sweet, tangy, nutty, and savory.
Serving Suggestions:
- Serve the pesto as a sauce for pasta, grilled chicken, or roasted vegetables.
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Region: Italian