I made this last night and it was excellent! I was actually picking my cherry tomatoes yesterday anyways, so this was a perfect use of them. It was great! Super fantastic sauce, highly recommend it.
Looking forward to spending some time in Trapani Province in a few months. Sicily has probably the best food I've ever eaten, and I always enjoy our time there.
This is such a great dish! The recipe I use calls for 1/3 cup slivered almonds, toasted. Works like a charm and I’ve never blanched a single almond in my life. 😂 Edit: I love the addition of mint, will definitely try it next time.
It was nice no wastage on the family platee, though I wish the sauce portions were in line with the 1 pound pasta which was mentioned , it lead to the extra sauce being refrigerated for later .
A million Italians are clutching their hearts and pearls at "or any pasta" because if you aren't willing to die on the hill of the specific past you use, you aren't cooking Italian. 😂
Hi, I didn't have access to Pecorino Romano cheese so I used Grana Padano cheese instead, since it is not as strong as Parmigiano Reggiano. It worked great in my opinion. Thanks for the recipe :)
Came out perfect. Interesting flavors but next time I'll leave out the salt completely because there's plenty in the cheese. Can make it anytime here in Cambodia because there are always good tomatoes all year long.
I got hissed at....literally hissed....by a woman in a bar in Sicily. I was conducting myself as a gentleman. An exuberant American, but a gentleman nonetheless. The food and hospitality otherwise were outstanding.
Roast sounds really interesting.. but if you're lazy, you could blanch it along with the almonds? . (I've found I have to cut the garlic in Italian Genovese recipes a lot to get a balanced result.. I think UK supermarket garlic is a lot harsher than whatever they use in Genoa.)
I know you're supposed to use pine nuts, but I do not like the flavor. I've always used slivered almonds and they work great for pesto. Be it basil, or any other type. It's neutral, but you still have a bit of a bite/ texture. Enjoy!!
Uhmmmm, no. A bit of background here. There are many traditional pesto recipes, obviously the most famous out there is pesto alla genovese, which is originary from the city of Genoa in Liguria and it always uses pinenuts. The one in the video is pesto alla trapanese, which is originary from the city (or actually the commune) of Trapani in Sicily and is always made with almonds, never pine nuts. Now, strictly speaking, as a style of sauce pesto is just literally any raw sauce traditionally made by crushing the ingredients with a mortar and pestle ("mortaio e pestello" in Italian, also the verb "pestare" means to crush), thus the origin of the name "pesto"..... and what all of that means is: Do whatever you want, grab your favorite fresh herbs, basil, parsley, arugula, coriander, peppermint, spearmint, add garlic, salt and/or cheese, add literally whatever nuts you like, pinenuts, almonds, macadamia, peanuts, pecan, cashews, crush them together, add extra virgin olive oil, put tomato in it, or bread, lemon, vinegar if you like. Just have fun and make it delicious! :D
Hope you are doing well Chef,i ve been watching you for a the better part of the last decade and you are one of the reasons i fell in love with cooking.
As someone who grew up eating pesto alla trapanese, I can tell you that your version is very similar to what we use to eat here in Sicily. Perhaps less almonds and basil (at least in my family we put very little into it), since the main protagonist is the fresh tomato, along with garlic and olive oil (lots of it). But still pretty good!
Don’t know where you ate it but not in Trapani. This is wrong. Pesto alla trapanese is a close relative to pesto alla genovese. The original colour is a brownish-orange tone because it’s the Sicilian take on the Ligurian original. There is almonds instead of pine nuts, solely Pecorino instead of Parmigiano and Pecorino Fiore Sardo with the addition of fresh tomatoes. Skinned and de-cored without the water. Basil is still a main ingredient Mortar and pestle is a must.
Bucatini Fusilli! I was wondering what kind of pasta you were using! That is beautiful and nice and fat and round along with being spiral! Looks like a really easy recipe Chef John! Happy cooking everyone!
Pesto is most traditionally made with pine nuts, which are technically seeds and not actually nuts. I believe that some people with nut allergy can eat them just fine, while others cannot. Perhaps you know if they will work for your wife?
Can we please get a chef john cook book? I know everything is on blog post but would be so fun to have a mini biography and a lost of his top 25 personal favorites etc. I would spend 50 to 100 dollars and go anywhere for a book signing. I have been a fan for years, and will till the end.
Too many mistakes. Pesto alla trapanese is no „tomato pesto“. It has tomatoes in it, yes. It’s the Trapani version of the famous pesto alla Genovese! Consistency, colour, texture: big fail. Mortar and pestle is superior. Especially for the basil. The result is completely different! Tomatoes not skinned and seeds in + do much water: no go. That makes your pesto so saucy. The right way isthick paste, the sauciness comes from the pasta water. The mint is okayish, not worse than people in Sicily adding apple vinegar.
Likely...but the skins will probably get all banged and broken, making it more of a pain to remove when you try rinsing the almonds after shaking. Try it, though.
I don't have a blender. So I have attached 3 Razor blades to the end of my electric Toothbrush. This is taking forever...note to self: remove blades before brushing teeth later.
I have that exact pasta in my “pasta library” right now. I’ve been waiting for the perfect dish to make with it. I think this is it. Looks really tasty!
Hey Chef I love food, so thank you very much! As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute! Challenge: 1. Cheeseburger Ramen 2. Pizza Ramen My Recipe: *CB Ramen Step1 - Make a cheeseburger, add noodles *Pizza Ramen Step 1 - Make a pizza, add noodles May your culinary skills thrive
This will be a great fall, mid week recipe. Definitely adding some protein like Italian sausage and a salad. ...probably some fermented grape juice as well! Thank you Chef John.
My ninja blender didn’t do a good job of breaking down the almonds. Had to transfer to the food processor and it finished the job. Just something to consider before making this. With that being said, this recipe was delicious!
Our tomatoes are coming in like gangbusters, but we've had 3" of rain in the last week so we're trying to manage the harvest and sauce-making to maximize flavor which is a delicate balance.
I made this last night and it was excellent! I was actually picking my cherry tomatoes yesterday anyways, so this was a perfect use of them. It was great! Super fantastic sauce, highly recommend it.
0:24
I was really expecting Chef John to say "this pesto is the besto"
I made this recipe this evening since I already had all of the ingredients. It is absolutely delicious.
Can confirm
I'm going to make it this afternoon. Any notes you'd like to pass on? Thanks in advance!@@patrickcannady2066
I was craving a fresh tomato sauce pasta dish today. Guess my prayers were just answered
And how
@@patrickcannady2066 did... did you not see... the video? Wtf
iv been to trapani. the mountain town of Erice is well worth the trip
Looking forward to spending some time in Trapani Province in a few months. Sicily has probably the best food I've ever eaten, and I always enjoy our time there.
A restaurant near me made this with thin grilled chicken and grilled asparagus. Perfect dish.
You forgot the obligatory shake of cayenne 😢. Spice is life.
This is such a great dish! The recipe I use calls for 1/3 cup slivered almonds, toasted. Works like a charm and I’ve never blanched a single almond in my life. 😂
Edit: I love the addition of mint, will definitely try it next time.
nice looking prep bowls for mise en place
It was nice no wastage on the family platee, though I wish the sauce portions were in line with the 1 pound pasta which was mentioned , it lead to the extra sauce being refrigerated for later .
A million Italians are clutching their hearts and pearls at "or any pasta" because if you aren't willing to die on the hill of the specific past you use, you aren't cooking Italian. 😂
Hi, I didn't have access to Pecorino Romano cheese so I used Grana Padano cheese instead, since it is not as strong as Parmigiano Reggiano.
It worked great in my opinion.
Thanks for the recipe :)
Pecorino is a lot stronger though
Where's the obligatory shake of Cayenne?
😂😂😂
Maybe CJ is afraid of the Italian onslaught...
@@rbettsxYep. This dish IS Sicilian...
Yummy!
Came out perfect. Interesting flavors but next time I'll leave out the salt completely because there's plenty in the cheese. Can make it anytime here in Cambodia because there are always good tomatoes all year long.
0:25 the best pesto = the besto
me, getting ready to make some "traditional" pesto pasta: oh... I feel a need...
YUMMMMM !
I got hissed at....literally hissed....by a woman in a bar in Sicily. I was conducting myself as a gentleman. An exuberant American, but a gentleman nonetheless. The food and hospitality otherwise were outstanding.
I manifesto my pesto!
Good job 👍
Chef John Please showcase some other uses for this sauce. 😊
Chef John, I'd love to make this for my girlfriend, but unfortunately, she's allergic to almonds. What nut would you recommend I substitute?
Is this supposed to be served hot or cold?
My wife is allergic to almonds what can I use instead? Walnuts?
Is it possible to make it with roast garlic? I am not keen on the scent of raw garlic.
Birdy
Roast sounds really interesting.. but if you're lazy, you could blanch it along with the almonds? . (I've found I have to cut the garlic in Italian Genovese recipes a lot to get a balanced result.. I think UK supermarket garlic is a lot harsher than whatever they use in Genoa.)
I agree, perhaps the climate in the UK makes a difference to the way that it grows?birdy
If you can find it and afford it, go for black garlic. Sweet.
BTW Lisa, this recipe notwithstanding, sliced garlic is less pungent than crushed garlic. I always use my garlic slicer.
What can I substitute if I have an almond allergy?
I bet another nut would work pretty well. It won't be the same, most nuts are higher fat than almonds, but you could get pretty close I'd imagine.
I wonder if macadamia nuts would work or hazelnuts
Sunflower seeeeds or pumpkin seeds or soaked cashews or cooked cannellini beans 🫘
I know you're supposed to use pine nuts, but I do not like the flavor. I've always used slivered almonds and they work great for pesto. Be it basil, or any other type. It's neutral, but you still have a bit of a bite/ texture. Enjoy!!
Uhmmmm, no. A bit of background here. There are many traditional pesto recipes, obviously the most famous out there is pesto alla genovese, which is originary from the city of Genoa in Liguria and it always uses pinenuts. The one in the video is pesto alla trapanese, which is originary from the city (or actually the commune) of Trapani in Sicily and is always made with almonds, never pine nuts.
Now, strictly speaking, as a style of sauce pesto is just literally any raw sauce traditionally made by crushing the ingredients with a mortar and pestle ("mortaio e pestello" in Italian, also the verb "pestare" means to crush), thus the origin of the name "pesto"..... and what all of that means is: Do whatever you want, grab your favorite fresh herbs, basil, parsley, arugula, coriander, peppermint, spearmint, add garlic, salt and/or cheese, add literally whatever nuts you like, pinenuts, almonds, macadamia, peanuts, pecan, cashews, crush them together, add extra virgin olive oil, put tomato in it, or bread, lemon, vinegar if you like. Just have fun and make it delicious! :D
Gnocchi a la trapanese? Or no? I like gnocchi with pesto.
A cup of pecorino? In this economy?
Dummy me...I thought the pesto was japanese 🍙. Who knew? Not me
Nope, I still refuse to buy a mortar and pestle!
You miss out a really good pesto.
Watching layers of ingredients gradually getting blended is pretty mesmerizing.
I agree, that was satisfying.
Tw
Hope you are doing well Chef,i ve been watching you for a the better part of the last decade and you are one of the reasons i fell in love with cooking.
Likewise!
Chef John was a life saver during the pandemic. His recipes greatly expanded my children’s palate.
the fact that Chef John missed "this Pesto is the Besto" makes me a little sad
😂I thought the same thing. But in true Chef John fashion, he left room for us to think we are half as clever as he.
YSAC has patented this! Lol
I Came to the comment for this.
First thing I thought when I watch the video. I had to rewind, I thought for sure he’d say “besto”
@chef John get back here and answer for your crimes lol jk we love you and your recipes💖💖
As someone who grew up eating pesto alla trapanese, I can tell you that your version is very similar to what we use to eat here in Sicily. Perhaps less almonds and basil (at least in my family we put very little into it), since the main protagonist is the fresh tomato, along with garlic and olive oil (lots of it). But still pretty good!
Don’t know where you ate it but not in Trapani. This is wrong. Pesto alla trapanese is a close relative to pesto alla genovese. The original colour is a brownish-orange tone because it’s the Sicilian take on the Ligurian original.
There is almonds instead of pine nuts, solely Pecorino instead of Parmigiano and Pecorino Fiore Sardo with the addition of fresh tomatoes. Skinned and de-cored without the water. Basil is still a main ingredient
Mortar and pestle is a must.
@@canisinumbraTry to wean yourself from video games before it's too late 🤯
@@nikip9161 Nope.
Bucatini Fusilli! I was wondering what kind of pasta you were using! That is beautiful and nice and fat and round along with being spiral! Looks like a really easy recipe Chef John! Happy cooking everyone!
That sauce would also be AMAZING on pizza!
Man I have my Rusted Garden Tinny Tims which you must look up and grow in your garden. Mine are fabulous and make this dish special!
Looks like Chef John and Michelle got new glass dishes for ingredients.
Good timing Chef John. Every Friday in August my uncle likes to cook beautiful orange pasta sauces. I bet he'll love this one.
Pesto = besto was a missed opportunity though yeah x
That’s oddly specific but I can dig it
A variant we do in the off season is by using sundried tomatoes
What's for dinner?
Cooking Trapanese
I think I'm cooking Trapanese
I really think so
i have home grown everything here *well except the almonds* i am SO making this and feel my mouth watering already. thanks Chef John!
I imagine that the almonds do a lot of heavy lifting of thickening this beautiful sugo.
Since I'm not a fan of green pesto, I think this would be a fantastic alternative for me! Definitely want to try this! Thank you, Chef John!
This looks amazing! I love the use of almonds instead if pine nuts
definitely cheaper! Last pine nuts I bought were mega pricey
best pesto?
besto?
Dang I'm hungry now. Ya had me at hello
Is there a substitute for the almonds? My wife is alergic to most nuts.
Pesto is most traditionally made with pine nuts, which are technically seeds and not actually nuts. I believe that some people with nut allergy can eat them just fine, while others cannot. Perhaps you know if they will work for your wife?
That is a Godalmighty dish of pasta 🍝
Can we please get a chef john cook book? I know everything is on blog post but would be so fun to have a mini biography and a lost of his top 25 personal favorites etc. I would spend 50 to 100 dollars and go anywhere for a book signing. I have been a fan for years, and will till the end.
Hey Chef John. This looks great!
Would you please consider showing how you make a peperonata sauce?
Good grief! The busiate is about $10 a pound!!! Whew!
yummy
Too many mistakes. Pesto alla trapanese is no „tomato pesto“. It has tomatoes in it, yes. It’s the Trapani version of the famous pesto alla Genovese!
Consistency, colour, texture: big fail.
Mortar and pestle is superior. Especially for the basil. The result is completely different!
Tomatoes not skinned and seeds in + do much water: no go.
That makes your pesto so saucy. The right way isthick paste, the sauciness comes from the pasta water.
The mint is okayish, not worse than people in Sicily adding apple vinegar.
When do we get a Chef John Garden tour??
Tried the pesto tonight, as we have tons of tomatos. My husband was more than delighted, just added some piment d espelette.🙏🏼 chef
If you shake the blanched almonds in a closed container, will the peels fall off?
Likely...but the skins will probably get all banged and broken, making it more of a pain to remove when you try rinsing the almonds after shaking. Try it, though.
I don't have a blender. So I have attached 3 Razor blades to the end of my electric Toothbrush. This is taking forever...note to self: remove blades before brushing teeth later.
I have that exact pasta in my “pasta library” right now. I’ve been waiting for the perfect dish to make with it. I think this is it. Looks really tasty!
"pasta library" is one of those terms which I had never heard of before, but which perfectly matches. 😇
Really dropped the ball by not saying "this pesto is the besto."
Hey Chef
I love food, so thank you very much!
As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute!
Challenge:
1. Cheeseburger Ramen
2. Pizza Ramen
My Recipe:
*CB Ramen
Step1 - Make a cheeseburger, add noodles
*Pizza Ramen
Step 1 - Make a pizza, add noodles
May your culinary skills thrive
The narrator's volume keeps going up and down and he always ends his sentences at such a low volume, I keep missing the last word he says
Kinda sad you didn't capitalize on the opportunity to say "this pesto is the besto" at :25.
Excellent video and technique. I sincerely hope you make the trip to Sicily sooner rather than later. You definitely deserve it.
We have dozens of Roma tomatoes in the garden, can I use all Roma?
As someone whos name is Maximilian, I am the one who decides how much to cook like a Sicilian
I just made this wonderful pasta dish and all I can say is OMG . Thank you Chef John 😋😋😋
Is this the first video without cayenne pepper?
Guy is an up-talker _and_ a down-talker. 😮
if you're in the mood for pesto...this is the bestooo! 😂
This is such a great pesto that more people need to know about. Thank you!
I'm shocked! No Cayenne! 😳
This was a miss for me. Too raw tasting and too garlic forward.
I was so stressed that that basil leaf would not fall in...
Why are you speaking like that?
Looks simple and delicious. I thought for sure the recipe would include either tuna or anchovy since both figure in the Trapani economy.
I agree and could see this served with grilled tuna steaks…
I think at this point he missed the “this pesto is the besto” line just to mess with us
just made this. Boomshakalaka!
Did you use Trapani salt?
Can you freeze this pesto?
that looks F----ing insane !
How well would this freeze?
The color turned completely different. The green of the basil was turning the red of the tomatoes into a greenish orange? Anyway still was delicious
That’s correct. Usually it’s a brownish-orange colour.
Does this sauce freeze?
This will be a great fall, mid week recipe. Definitely adding some protein like Italian sausage and a salad. ...probably some fermented grape juice as well! Thank you Chef John.
I found a bottle but it seems to be a little out of date. Oh well, waste not, want not.
@@lawrencetaylor4101Out of date vino?
It’s a summer dish because of tomatoes
This "pesto" is the "besto".
0/10 no shake of cayenne
Magnificent 😍❤EXCELLENTRecipe👍🏻🌶
It’s almost midnight where I am, and I had a huge dinner after which I was very, very full… but darn if I’m not hungry again…..
It just so happens that my Everglade tomatoes are booming here in Florida. My Basil is as well. I have almonds in the pantry.... can't wait!!!
Would a little gin be good in this, Chef John? 😜
Since it's not cooked, I think Gin would be overpowering
I will have to work fast, an opportunistic rabbit is eating our home grown tomatoes....alas....
#liked👍
NICE
Interesting pesto which I didn't know about, thanks for sharing.
My ninja blender didn’t do a good job of breaking down the almonds. Had to transfer to the food processor and it finished the job. Just something to consider before making this. With that being said, this recipe was delicious!
Our tomatoes are coming in like gangbusters, but we've had 3" of rain in the last week so we're trying to manage the harvest and sauce-making to maximize flavor which is a delicate balance.