A typical recipe from Trapani with local ingredients, but in their absence you can use the same ingredients even if they are not local. The flavor may be different but it’s still good. A simple dish but with an incredible taste, if you want you can add fried aubergines or courgettes.

Ingredients for 4 people:

• 15 very ripe cherry tomatoes
• 10 basil leaves
• 70gr. blanched almonds
• 50gr. Grated Sicilian pecorino
• 3 tablespoons of extra virgin olive oil
• 2 cloves of Nubia garlic
• Salt to taste.

You can add pepper or chili pepper if you like.
Trapani pesto, unlike basil pesto, can also be made with a mixer, as it does not lose the color of the tomato and basil. It is essential not to let it blend for a long time.
As for cherry tomatoes, they can be used either raw or lightly blanched and then peeled, and then blended or crushed with a mortar.

I recommend adding the pecorino to the pesto at the end, that is, after blending it in the mixer.
Anyone who doesn’t like pecorino, being an aged cheese with a very strong flavour, can possibly replace it with parmesan aged for 36 months.

In this dish I used linguine, because I prefer it but you can also use other types of pasta.