Marcella Hazan's Sicilian Pesto

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Marcella Hazan's Sicilian Pesto

 

2 ounces peeled almonds, (about 1/2 heaping cup)

1 whole garlic clove, peeled

4 tablespoons extra virgin olive oil

2 tablespoons grated pecorino cheese, (preferably one milder than Romano)

1/2 cup tightly packed mint leaves, washed

1/2 teaspoon dried red chili pepper, or more to taste

3 or 4 ripe & firm fresh plum tomatoes, peeled raw, split open, seeds scooped

away, and cut up, about 1 cup

1 teaspoon fine sea salt

 

 

 

Put all 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.

 

Enough pesto for 1 lb of boxed pasta, preferably thin spaghetti, serving six

people.

 

Author: Marcella Hazan

Source: Kitchenography

Formatted by Chupa Babi:02.26.08

 

AuthorNotes: I did not have pecorino Romano or any other pecorino cheese so I

used Parmigiano-Reggiano. Peeling the almonds is the most painstaking step in

the recipe but it's really not a big deal. You drop the almonds in boiling water

for about 30 seconds, drain them, and then rub the skins off.

 

Marcella Hazan says this will keep for up to a week in the refrigerator in a

tightly sealed container, and while poking around the internet to see what other

versions of Sicilian pesto are out there I noticed that several of the recipes

mention that the flavor improves the next day. I also noticed that there are

other recipes for Sicilian pesto that use basil in addition to mint, and use

pine nuts rather than almonds but I found this recipe simple and satisfying

enough that I probably won't experiment with other Sicilian pesto methods.

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