30 June 2008

Recipes from Tina

Sicilian Pesto

1/2 heaping cup of peeled almonds
1 whole garlic clove
4 tablespoons extra virgin olive oil
2 tablespoons grated Pecorino cheese
1/2 cup tightly packed washed fresh mint leaves
1/4 teaspoon dried red chili pepper, or more to taste
3 or 4 ripe, fresh plum tomatoes, peeled raw, split open, seeds scooped away, and cut up, about 1 cup
1 teaspoon sea salt

Yield: enough pesto for 1 pound boxed pasta, preferably spaghettini, serving 6 persons

Put all of the ingredients in a food processor and process to a creamy consistency. taste and correct for salt. Toss with pasta that has just been drained and is still piping hot in a warm bowl.
Serve at once.

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