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Pesto Trapanese

  • 1 cup blanched almonds-coarsely chopped
  • 6 cloves garlic-minced and mashed to a paste with 1 teaspoon kosher salt
  • 1 cup fresh basil leaves
  • ? cup extra virgin olive oil
  • 1 ? cup tomatoes-peeled, seeded and chopped
  • Process all ingredients except the tomatoes in a food processor. Fold in the tomatoes and adjust the seasoning to taste. Serve at room temperature with grilled bread or on top of grilled fish or chicken.


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