Pesto alla Trapanese

Pesto alla Trapanese is a Sicilian variation on a regular basil pesto. It's quick, easy, fresh, delicious AND requires almost NO cooking skill. This one is SO simple. With the right quality ingredients ANYONE can make this impressive, restaurant quality pasta dish!

Here's what you'll need

1/2 Cup      Packed Fresh Basil
10-12oz     Cherry or Grape Tomatoes 
1oz            Grated Parmigiano Reggiano (spring for the good stuff, now is not the time for cheapo parmesan) 
1/4 Cup      Toasted Almonds (skinless, slivered)
1Clove       Garlic (crushed, mined or pressed)
1/3 Cup      Extra Virgin Olive Oil (again, spring for something good)
1                Pepperoncini (Stems and seeds removed)
Pinch         Red Pepper Flakes (optional)
1 Tsp         Salt
1 lb            Pasta (I recommend thin spaghetti or linguine) 

• Toast the almonds in a skillet on medium heat until fragrant, toasty smelling. About 2 mins. Put the garlic, red pepper flakes (if using) and toasted almonds in a food processor. Pulse until almonds start to form a paste, you don't want hunks of almond in your sauce. Add the Basil, Tomatoes, Pepperoncini and salt to the processor and pulse while drizzling in the 1/3 cup of olive oil.

• Meanwhile, have your salted pasta water boiling. As soon as the pasta is al dente drain it and return it to the pot. Pour on your pesto and the the ounce of grated Parmigiano. 

The smell is incredible when the pesto hits the steaming pasta!!! 

• Toss and serve with bread.

Presto!

Try this quick and easy recipe and let me know how it turns out! I'd love to see/hear about your results! 

This is yet another recipe I got from Americas Test Kitchen. I seriously love those guys! http://www.americastestkitchen.com/ You can find this recipe and more like it in this book: