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Pesto trapanese sauce

Print Recipe

Ingredients
  

  • 250 g cherry tomatoes
  • 50 g basil
  • 40 g pecorino cheese or parmesan cheese
  • 50 g blanched almonds
  • 3 tbs extra virgin olive oil
  • 4 garlic cloves
  • salt
  • pepper

Instructions
 

  • Put all the ingredients in a blender. Pulse in short bursts to prevent basil from spoiling. 
  • Add to drained pasta.
  • Enjoy