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PESTO ERICINO Pesto from Erice

Mail this recipe to a friend!	This version of pesto comes from the Sicilian town of Erice, near Trapani, and is common in most of Western Sicily. 8 oz. basil 1 cup rosated almonds 3 cloves garlic 9 oz. tomatoes toasted breadcrumbs 1 cup extra-virgin olive oil salt pepper	See Also:      Olive Oils      Monte Etna DOP      Monti Iblei DOP      Val di Mazara DOP      Valle del Belice DOP      Valli Trapanesi DOP      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Region      Sicily
	In a mortar, pound the garlic with the basil and the almonds and a pinch of salt until you get a creamy texture. Pound the peeled tomato fillets as well. Blend the tomatoes into the sauce adding oil, and salt and pepper to taste. Pesto ericino is used to dress different types of pasta, especially fresh hand-made pasta like orecchiette o cavatelli, as well as rigatoni and conchiglie.

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