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pesto alla trapanese

Print Recipe

Equipment

  • food processor

Ingredients
  

  • 1/2 cups lightly toasted marcona almonds
  • 1 large clove garlic
  • 2 cups halved cherry or grape tomatoes
  • 1 cups packed basil
  • 1/2 tsp red chili flakes
  • 1 tsp salt
  • 1/2 cups olive oil
  • 1/2 cups parmesan cheese

Instructions
 

  • In food processor pulse garlic and almonds until fine.
  • Add basil, tomatoes chili flakes, and salt and pulse to combine.
  • Drizzle in olive oil.
  • Mix in parmesan and pulse a few times.
  • Store in refrigerator, or freeze for up to 4 months.

Notes

To make this vegan, use vegan parmesan cheese
Keyword Vegetarian