Chefs' Recipes

Sixpenny’s pesto alla Trapanese

Chef Dan Puskas' take on the Sicilian pasta sauce.
Benito Martin
2 cups
10M

“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

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

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