Basil pesto almonds dried cherry tomatoes
first courses from Italy - Sicilia
Bavette With Pesto Trapanese ... !!!
Bavette With Pesto Trapanese ... !!!
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The Trapanese Pesto also known as Agghiata Trapanisa is one of the specialties of my beautiful Sicily, as can be presumed from the title of the recipe, has origins in Trapani more precisely in its ports where they stopped the Genoese ships and is thanks to the combination of ingredients that this aromatic and delicate sauce is born !!!
preparation
step 1
Inside the jug of the blender towards the tomatoes washed and cut into pieces with almonds, basil, garlic and spices, whisk until you get a smooth cream, finally add pecorino and oil, mix and pesto is ready to be used ...
step 2
... to season pasta or to be served over croutons.