Pesto alla trapanese Puns

^(If my English seems off, it's because I'm Italian.)

This amazing sauce has got everything: a very fast recipe, next to no dirty pans, extra cheap, extra light and perfect for this super hot period.

INGREDIENTS:

• 3-4 cherry tomatoes per person
• 2-3 basil leaves per person
• 5+ almonds per person
• A garlic clove
• Extra-virgin olive oil, at least a tablespoon
• Salt and pepper to taste

Blanch the cherry tomatoes in boiling water for a couple minutes or until the skin cracks, then remove the skin. If you don't like the seeds, squeeze them and pass the juice+seeds through a colander. Put the tomatoes and the juice in a blender, along with the rest of the ingredients. Blend everything until you get a super smooth sauce. In the meantime, cook pasta in the boiling water you used for the tomatoes, drain it al dente for God's sake and mix the sauce with the pasta directly in the plate. I like to add some roughly crushed almonds to add some variation in texture. Buon appetito!

I've been reading some pesto recipes, all of em have pine nuts but here in Ecuador pine nuts are hard to find and also really expensive (reeeeally expensive) What can I replace with and have a very similar experience to real pesto?

Bis vor kurzem wäre ich jedem, der sein Pesto im Blender macht, mit vollstem Unverständnis begegnet. Wenn die Italiener es im Mörser machen, wie könnte es da jemand wagen, diese Tradition zu verletzen? – Dachte ich zumindest.

Inzwischen habe ich gelernt, was für ein Unsinn das war. Viele Italiener machen es ebenfalls im Blender. Und nachdem ich es jetzt auch damit versucht habe, weil ich eine größere Menge brauchte, habe ich festgestellt: das Ergebnis ist lediglich optisch und texturell ein wenig anders. Homogener. Cremiger. Der Geschmack ist identisch. Am Ende ist die Verwendung eines Mörsers lediglich Eitelkeit. Oder was meint ihr?

Ogni volta che compro il pesto o lo faccio io in casa, ottengo un mix oleoso, che una volta sulla pasta scivola e non le dona un colore uniforme e quindi rimane "bianca". Vorrei avvicinare il composto il più possibile a una crema, consigli?

https://youtu.be/E44jQuAnQP8

Chef Carm's Pesto Trapanese Makes about 4 servings

• 8 ripe plum tomatoes, peeled, skin removed, and chopped
• 1/2 cup (85 grams) blanched almonds
• 1/4 cup of pine nuts
• 3 garlic cloves, peeled and roughly chopped
• 2 Handfuls of basil leaves, torn
• 3 to 4 tablespoons olive oil
• 1/3 cup of grated pecorino cheese or toasted breadcrumbs
• for serving Salt and pepper