Not all pesto is from Genoa, and not all pesto is green. Made in Pantelleria, Italy, this variation has a rosy hue due to the addition of tomatoes. Salted capers add depth of saltiness and mint adds freshness. Tomatoes are traditionally peeled and seeded, but this recipe works just as well with whole tomatoes. If you prefer to peel and deseed, see below for a slightly more reddish and smoother pesto.
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To peel tomatoes: Place water in a large pot and bring to a boil over high heat. Have a large bowl of ice water nearby. Using a sharp paring knife, make a shallow X cut in the bottom of each tomato. Place tomatoes in boiling water for 10-15 seconds. Transfer to ice water using a slotted spoon. Let stand for 1 minute, drain on a kitchen towel, and use a paring knife to peel. Cut the tomatoes in half and scrape the seeds before proceeding with the recipe.
Where to buy: You can find salted capers in Italian markets, well-stocked supermarkets, and online.
storage: You can store it in an airtight container and refrigerate it for up to 2 days.
material
Portion: Four–6 (makes about 3 cups of pesto)
direction
step 1
In a food processor, blend tomatoes, almonds, capers, basil, mint, and garlic until clumpy. With the food processor running, add the olive oil and blend until smooth. Taste and season with salt if necessary.
step 2
Toss with pasta, use as a crostini topping, and enjoy as you like.