Pesto alla Trapanese

Step 1

Add the garlic and almonds to a large food processor and pulse until a rough paste is formed.

Step 2

Add the basil, mint, parsley, olive oil, plum tomatoes, and crushed red pepper and pulse again until a rough paste is formed.

Step 3

Add the Pecorino and pulse one more time. If additional olive oil is needed, add at this time. Taste test the pesto and season with salt to taste. Place the pesto into a bowl and let it sit for at least 30 minutes so that the flavor gets stronger. Refrigerating overnight will further strengthen the flavors.

Step 4

While the pesto is sitting, bring a large pot of salted water to boil and cook the pasta until al dente.

Step 5

Add 3/4 of the pesto to a large heatproof mixing bowl. Once the pasta has finished cooking reserve at least 2 cups of the pasta water and set aside. Drain the pasta and add to the bowl with the pesto. Mix well, while adding a tablespoon of pasta water at a time to achieve a smooth consistency.

Step 6

Taste test and make final adjustments to salt and pepper. A dollop of the remaining pesto can be served on top of the pasta in each serving bowl or it can be saved in the fridge. Enjoy!