Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
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By Yvonne Ruperti
Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV
Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage.
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WHY THIS RECIPE WORKS
For a tomato pesto recipe that didn’t disappoint, we used toasted ground nuts, which provided body and crunch to offset the tomatoes’ pulpiness, and a modest amount of olive oil to make the sauce creamy without too much richness. The result...