This sicilian pesto tastes great with pasta or on a crostini. It has a much more subtle flavour than regular basil pesto Genovese.
4 vine tomatoes, deseeded and chopped
6 basil leaves
4 mint leaves
50g flaked almonds
10 green olives, pitted
1tbsp capers
zest 1/4 of an orange
2tbsp Pecorino, grated
extra virgin olive oil
Place all ingredients, except olive oil, in a food processor and whizz to a coarse paste. Then slowly drizzle in the olive oil until desired consistency.
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