Pantelleria Pesto or Pesto Pantesco recipes
Pesto Pantesco is a fresh recipe, simple, summer, it takes a few minutes of preparation and ingredients that never fail in our house. The mix of these tasty flavors that give life to Pesto Pantesco need no cooking, so we talk about a very simple recipe and affordable for everyone.
750 g. large and ripe tomatoes
2 heaping tablespoons of capers from Pantelleria
1 handful of basil leaves
1 handful of parsley leaves
1 tablespoon dried oregano (optional)
1 handful of peeled almonds
3 cloves of garlic, peeled
1/2 cup of extra virgin olive oil
hot pepper to taste
Salt to taste.
Peel the tomatoes, sbollentandoli in boiling water, and then remove the seeds; sprinkle with salt and put them to lose water in a colander meshed.
Clean, wash and chop the aromatic herbs, and peel the garlic. Gathered in a mortar chopped herbs, almonds, garlic and capers (not desalted) pounded together until the mixture is smooth. If you are good with a pestle you can not chop the herbs, but the rest has to be pounded to ensure thickness to the pesto, blend it all if the result is very different.
Pour into a bowl the chopped tomatoes, the crushed, the oil and chili. Stir and season with salt. Set aside to cool at least an hour before enjoying this superlative pesto.
thanks to www.ilovepantelleria.net