Busiate Pesto alla Trapanese

Blanch the almonds

If you do not have blanched almonds you can make them quickly at home. Bring 2 cups of water to a boil then remove from heat. Add whole almonds and let rest for 4 minutes. At this stage the skins should easily come off. 

Remove skins and set aside. 

Remove the skins from the tomatoesI find that if your tomatoes are fresh you do not need to blanch on boiling water. Simply cut in X at the bottom of the tomato and peel off the skins.  If they are difficult and not coming off easily, you can score in X then place in boiling water for a minute then place immediately in a bath of cold ice water. 

Prepare the pesto

Add the garlic and salt to your pestle and mortar and mix to a paste. Grind in the blanched almonds. Continue by adding a handful of basil at a time until it is well broken up. Mix in the cheese in 2 parts. At this point it should resemble a thick paste. Add the skinned tomatoes and grind until the tomatoes are broken up. Drizzle in the olive oil while still mashing. It should loosen up. If it is too thick, add more olive oil. If too runny, add more cheese. 

Boil the pasta

Bring a large pot of well salted water to a boil. Cook the pasta according to the box instructions or 3-4 minutes for fresh. 

Toss to combine

Remove the pasta from the pot in place in a bowl with the pesto. Mix to combine and serve.