The Lesser Known Pesto You Need To Try This Summer

Today we're making the Sicilian-style pesto alla Trapanese. This one differs from Genovese pesto pasta since it includes tomatoes and subs almonds for pignoli. It's loaded with flavor from the fresh basil, mint, and parsley and is just perfect for summer. We love it warm but it's also great at room temp or even cold. Hope you enjoy it! SUPPORT ON PATREON: https://www.patreon.com/sipandfeast THE SIP AND FEAST PODCAST YOUTUBE CHANNEL: https://www.youtube.com/channel/UC05WUqc7GiWsUKMAX6jBJoQ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** PESTO ALLA TRAPANESE PRINT RECIPE: https://www.sipandfeast.com/pesto-alla-trapanese/ INGREDIENTS WITH GRAM AMOUNTS 1 pound (454g) gemelli pasta - or busiate, casarecce, penne 2 cups reserved pasta water - will not need it all 1 clove garlic ½ cup (60g) blanched almonds 1 packed cup (20g) basil leaves ¼ cup (5g) mint leaves ¼ cup (5g) flat-leaf Italian parsley ½ cup (120g) extra virgin olive oil plus more if needed 1 ¼ pounds (566g) plum tomatoes skin and seeds removed 1 cup (80g) Pecorino Romano grated ½ teaspoon crushed red pepper flakes salt - to taste ****will need salt!**** FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.