"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.
Sixpenny's pesto alla Trapanese
Chef Dan Puskas' take on the Sicilian pasta sauce.
- 10 mins preparation
- Makes 2 cups
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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
- 1Combine 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.
Notes
Pesto will keep in an airtight container in the fridge for up to one week.
