The town of Erice

Foods and cook recipes from Erice

Pesto Trapanese


Homemade pasta "busiata" (or maccaroncino) gr. 600, 6 cloves garlic, 6 medium ripe tomatoes, peeled almonds gr. 100, a small bunch basil, olive oil, salt and pepper.

Pesto Trapanese  


Put in a mortar the garlic and basil with a little salt and pounded for a long time until you get a real cream.

Add the peeled and seeded tomato, pepper, olive oil, almonds and continue to beat until obtaining a homogeneous mixture.

Boil the pasta, which should normally be the pasta "busiata" homemade, freshly cooked and pour it into the bowl stirring well with pesto.

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