This tasty Pesto Trapanase recipe, which combines blended roasted tomatoes, cheese, herbs, and almonds, makes the most …
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Why Sicily’s Pesto is BETTER
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Try lemon. It works well.
Can't wait to try this one! And I'll report back.
Best pesto, use broad bean fresh, no nuts needed.
Whats with the tap before each slice 😂
I just made this sauce. Followed directions exactly. I only have a food processor so it took a long time to get the sauce to a smoother consistency. The flavor was delicious. I think I would grind up the almonds before adding next time. Thanks Chef Billy.
This is amazing. Wonderful sauce that works well with chicken and even fish. I can’t wait to share this with my foodie friends.
can anyone explain how the colour is so yellow after using so many tomatoes and basil leaves ?
Great Video.Trying this right now actually.Question:after everything all all blended I see you transferring it to another pot, does that pot get heated before the pasta goes in or does itstay as is?
Silicone pad might be better than parchment! 🤪🤪
Bravo for keeping skins and seeds! Full flavor! And bravo for the balsamic. I like to use a little vinegar with canned tomatoes it seems to me it helps neutralize the canned flavor. Maybe I’m wrong.
New subscriber here. Looks fab. Good call on the Balsamic!
Made this, it was incredible. Thanks.
Will do it! I'm a fresh tomato fan!
Nice! Old Italian here. Never tire of learning and watching food being beautifully prepared.
This looks interesting! Thank you, Chef, for sharing yet another recipe.
Pecorino Siciliano
May I ask where did you get your pasta pot? Did that insert basket come with it? Thank you kindly! Can't wait to try these pesto!
Beautiful Thing! Thanks,Billy
Grating cheese over parchment; why haven’t I done that before. Thanks Chef for the tip!
I never would have suspected there was a tomato 🍅 base in that sauce.
I will be making this asap.
💕💕💕💕💕💕💕
6 months in the freezer
Are you kidding
Bow ties
Mezzi rigatoni
Sauce is gone
I never heard of Sicilian pesto
Mom was from Napoli
Can't wait to try this!!!! I've been making fresh pomodoro almost weekly for the last month (with varieties of cherry tomatoes) – sooo good. In lieu of that next week, I will definitely make this! Hubby is allergic to almonds, so I'm thinking pistachios!!!!! Can't wait. Speaking of pistachios – there is a delicious pistachio pesto I have seen being made which I bet is also delicious!!!
Yesssss…this is Magnifico! Thank you Chef, for showing us how to take this pesto up "ANOTHA- NOTCH"! (as Emeril would say). Cing-cing Ahh-salute' 🥂
Thank you. God bless you
Can't wait to make it. Would adding a small amount of chicken be too much?
Nothing ruins Italian food like balsamic vinegar. Shocking!
I belive i heard something once about not using ilive oil in a blender, because it turns it bitter?
Any truth to that?
Oh my! I need this! Thank you for making in a blender, can regular basil pesto be made this way, too? Will omitting mint ruin it? And my heavens, I hope you did not waste all that goodness still stuck in the blender!😊
If you use canned San Marzano tomatoes, would you still roast them in the oven for 30 minutes or forego thst part of the recipe?
My absolute, favorite pesto! Great job!
Btw- your hummus recipe is amazing too. Making that often.
Amazing. Making this tonight. Thanks. Great teacher too