Put garlic and salt in a mortar and pestle and crush the garlic, add the basil leaves and mash into a paste. Add tomatoes cut into small pieces, mix everything together, then add olive oil.
You can use a blender. Blend garlic, sald and basil leaves. Then add tomatoes and blend to a thick sauce. Pour over short pasta, or spaghetti if you prefer.
The traditional Pesto Trapanese calls for almonds, but I prefer the pesto without the almonds.
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