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A Sicilian spin on Ligurian pesto that adds almonds and tomatoes to the basil

Trapanese Pesto

30 minutes

Fresh tomatoes and toasted almonds set this Sicilian sauce apart from the better-known Genovese-style pesto. Cherry tomatoes provided the best flavor and flesh-to-juice ratio, but grape or small plum tomatoes worked, too. And while we preferred blanched, slivered almonds, which were easiest to toast and grind, any variety is fine. Use a wand-style grater for the pecorino.

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