Sicilian Tomato Pesto: Pesto Trapanese

Thanks to Food & Wine magazine, I learned about a delicious tomato pesto made with perfectly ripe, farm fresh cherry tomatoes and almonds. Their recipe for Pesto Trapense (from Trapani, Sicily) calls for cooking the tomatoes, but I prefer Lidia Bastianich’s raw version where only the almonds are toasted.

Fairfield Green Food Guide
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