Today’s recipe comes from “The Splendid Table“, a public radio show (or podcast) about all things food and cooking. I guess I decided that the multitude of cooking blogs I follow and the cookbooks that I’m always bringing home from the library just weren’t enough. Plus, I can’t read cookbooks while I’m jogging or riding my bike. In my exploration of the world of food podcasts, I’ve found that this is one of the best. I’m trying out of few others ones right now and may have to share a list of my favorites in a future post.
But for today, I’m just going to focus on this pesto. This is something that I think will be in heavy rotation in my apartment this summer for a couple of reasons: 1) The sauce does not require any cooking. No slaving over a hot stove. 2) While most pestos use mostly basil, this one is tomato-based. I loved the fresh, sweet taste of fresh tomatoes in my pasta.
I’m lucky enough to live near a place that sells freshly made (not dried) noodles and so I served the sauce with fresh angel hair pasta. You can use any pasta you would like, though. You could even try spaghetti squash or zucchini ribbons!
Anna’s Pesto Trapanese
makes enough for 4 servings of pasta
adapted from The Splendid Table
- 10 oz fresh, ripe cherry tomatoes
- 8 basil leaves
- 1/4 cup almonds, toasted
- a few slices of peperoncini
- 1 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1/3 cup Parmigiano-Reggiano or Gran Padano cheese
1. Place tomatoes, basil, almonds, peperoncini, and salt into a high-speed blender or food processor. Blend for about a minute until you have a fine puree.
2. Turn the blender or food processor on low and slowly add the olive oil until incorporated.
3. Toss the pesto with your noodles. Add cheese and toss again.