The Sicilian pesto is a very tasty sauce, perfect for pasta. The formula proposed by DeabyDay is easy and quick to prepare. INGREDIENTS - 1 / 2 kg of cherry tomatoes - 1 large bunch fresh basil - 1 sprig of parsley - 1 / 2 cup blanched almonds - 60 g of parmesan cheese - 2 cloves' garlic - salt - 1 pinch pepper - 1 cup extra virgin olive oil Preparation Wash thoroughly tomatoes, basil and parsley.
Blend the tomatoes, cut in half the basil, parsley, garlic cloves, a pinch of salt and the chopped almonds until a very fine, add the oil gradually and continue blending. Finally, combine the Parmesan, a pinch of pepper and mix well. Use the sauce on pasta, stir in the pan by adding a ladle of cooking water.
Alternatively, you can keep it for a few days in the refrigerator in a tightly closed glass jar.
Blend the tomatoes, cut in half the basil, parsley, garlic cloves, a pinch of salt and the chopped almonds until a very fine, add the oil gradually and continue blending. Finally, combine the Parmesan, a pinch of pepper and mix well. Use the sauce on pasta, stir in the pan by adding a ladle of cooking water.
Alternatively, you can keep it for a few days in the refrigerator in a tightly closed glass jar.
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