Chefs' Recipes

Sixpenny's pesto alla Trapanese

Chef Dan Puskas' take on the Sicilian pasta sauce.

By Daniel Puskas
  • 10 mins preparation
  • Makes 2 cups
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"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.


  • 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


  • 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.