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Home Chefs' Recipes

August 31, 2021

Sixpenny’s pesto alla Trapanese

Chef Dan Puskas' take on the Sicilian pasta sauce.

Makes 2 cups

Prep

10M

Daniel Puskas

Styling bySteve Pearce

“You can make this pesto with fresh or dried tomato,” says Dan Puskas of Sydney’s Sixpenny. “I used dried as they weren’t in season.”

Serve with Sixpenny’s soppressini pasta.

Ingredients

120 gm sun-dried tomatoes

50 gm blanched almonds

2 cups loosely packed cups mint leaves (40gm)

Finely grated zest of 1 lemon

1½ tbsp lemon juice

A generous pinch of dried oregano

1 clove garlic, finely grated

1 tbsp fresh breadcrumbs

160 ml (⅔ cup) extra-virgin olive oil

Method

1.Combine all ingredients except oil in a food processor and pulse until a coarse paste. Stir in enough in olive oil to loosen. Season to taste.

Pesto will keep in an airtight container in the fridge for up to one week.
Notes

Daniel Puskas

Styling by Steve Pearce

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