Four Nights A Week

This past spring, we visited Sicily, one of the places of my ancestors. I’ve written about our adventure on my not-about-food blog at amybisson.com.

Sicily is such a beautiful country with a rich, diverse history and a food culture that, in my opinion, is hard to beat. We were in Trapani (TRA-pan-ee) and so, when I found this alternative to Pesto alla Genovese, I was game to try it.

Through my subscription to the New York Times, I’m able to gift the recipe, developed by Giorgio Locatelli and adapted by NYTimes Cooking contributor, Shari Rujikarn. Whether you are looking to remember a trip to Sicily or not, it is a delicious, fresh alternative to basil pestos.

Pesto All Trapanese

Ingredient list provided for convenience:

• fresh plum tomatoes
• blanched, slivered almonds
• garlic cloves
• fresh mint leaves,
• Kosher salt and black pepper
• olive oil
• Pasta such as busiate, fusilli lunghi or spaghetti
• pecorino