Pesto Siciliano
Another Pesto Masterpeice

Pesto Siciliano or Trapanese Pesto marries all the best of summer fresh flavors from Italy's Southern region into this pasta sauce recipe.

When I first started writing about pesto sauce recipes, I found so many beautiful variations of the traditional pesto made with basil.

I have a few Southern Italian friends point out that pesto, coming from the Italian verb pestare; meaning to crush, can be anything and not just basil.

They told me about this small town on the west coast of Sicily named Trapani, home to pesto Trapanese. Also known to some as Siclian style pesto.

With an ancient Arab influence through out the Southern area of Italy there is no doubt they had their hand in the way this regions food has evolved. That influence is present in this sauce.

Pesto sauce to me is a celebration of light, refreshing summer food. Whether it's green or red, made with bell peppers, sun dried tomatoes or your traditional Genovese pesto they all speak out, bright and brilliant flavor.

Just as in this Pesto made with Almonds and Mint leading the way, then fresh ripe San Marzano tomatoes the sweetest in the world and garlic soon to follow. What a combination!

I love to use Rotini pasta or Fusilli pasta shapes. The sauce wraps around the pasta in those little spirals allowing the pesto to grab on to every little curve.

Pesto Siciliano Ingredients:

2 cups fresh mint leaves
2 cloves of fresh garlic
4 plum tomatoes skinned and seeded
2-3 ounces of blanched almonds
½ cup of Pecorino cheese shredded or grated
¼ tsp crushed red peppers
Olive Oil
Salt to taste

I know what you're thinking.

What a combination!

Pesto Siciliano Prepartion:

Place all the mint into the food processor. Blend and Scrap. That's the secret to making a smooth pesto. Use the technique that I used for my pesto Genovese recipe.

Then add all the almonds and blend again until smooth. I like this pesto recipe to have a little crunch. Al Dente or to the tooth, texture. So I don't blend it until it's creamy.

Now add the remaining ingredients except the Olive Oil to a food processor and blend yet again.

Pour out the mixture into a bowl, drizzle Olive Oil and mix in by hand with a spoon.

Begin cooking your pasta. When it's ready, drain and then add the pesto to the warm pasta.

This will immediately bring aroma to the mint and the garlic as the hot pasta blends with this medley of summer herbs and flavors.

But don't let that stop you from using this pesto sauce in a gorgeous pasta salad recipe. That my friends will leave your taste buds in pesto nirvana!

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Kira Volpi

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