Pesto Trapanese
Description
Recipe from Chef Shane Solomon of Pizzeria Stella in Philadelphia, PA
Serves 16
Ingredients
| 1 can (#10) Stanislaus Valoroso® “Robusto” Style Pear Tomatoes, sliced lengthwise |
| 2 C Corto 51-49® Extra Virgin Olive Oil & Canola Oil Blend |
| 1 1/3 pint Pecorino Romano cheese, grated |
| 5 oz Marcona almonds, roasted |
| 1 C firmly packed basil leaves |
| 4 cloves garlic |
Directions
- 1
- Toss sliced tomatoes in Corto 51-49® Extra Virgin Olive Oil & Canola Oil Blend and season with sea salt. Then, roast at a low temperature until mostly dry.
- 2
- Use a food processor to puree tomatoes with 51-49® and all remaining ingredients.
- 3
- Serve over a sturdy pasta, such as Malloreddus, and finish with TRULY® 100% Extra Virgin Olive Oil.
