Best 4 Lidias Pesto Trapanese Recipes
Are you ready to embark on a culinary journey to the heart of Italy? Discover the tantalizing flavors of "Lidia's Pesto Trapanese," a vibrant and aromatic sauce originated from the sun-kissed island of Sicily. Immerse yourself in the rich culture and traditions of Trapani as we unravel the secrets behind this vibrant pesto, a symphony of fresh ingredients and bold flavors. Prepare to be captivated by the vibrant green hues, the nutty texture, and the symphony of herbs and spices that define this exquisite creation.
Check out the recipes below so you can choose the best recipe for yourself!
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
Steps:
- Rinse the cherry tomatoes and basil leaves and pat them dry.
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino, and 1/2 teaspoon salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to boil in a large pot.
- Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
LIDIA'S PESTO TRAPANESE
Steps:
- Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.) To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)
The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.
Provided by Food Network
Categories main-dish
Time 27m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Rinse the cherry tomatoes and basil leaves and pat them dry.
- Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
- To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
ANNA'S SPAGHETTI AND PESTO TRAPANESE
Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
- Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
- Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
- With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
- Taste, and adjust seasoning.
- Heat 6 quarts water with 1 T salt to the boil in a large pot.
- Scrape all the pesto into a big warm bowl.
- Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
- Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
- Serve immediately in warm bowls.
Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Toast the pine nuts and almonds in a pan over medium heat until they are fragrant and golden brown.
- Use a mortar and pestle to grind the nuts, garlic, and basil together. This will give the pesto a more authentic texture.
- If you don't have a mortar and pestle, you can use a food processor to grind the ingredients together.
- Add the olive oil slowly to the pesto while you are grinding it. This will help to emulsify the sauce and make it smooth.
- Season the pesto to taste with salt and pepper.
- Store the pesto in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Pesto Trapanese is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, sandwiches, and salads. It is also a great way to add flavor to grilled meats and vegetables. If you are looking for a new and exciting way to enjoy basil, give Pesto Trapanese a try. You won't be disappointed!
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