Trapanese Pesto is quick and easy to make in your food processor. It requires no cooking, making it the perfect summer sauce or topping. It is vegetarian; if you omit the cheese, it can be vegan. I use this pesto three ways. It can be a sauce on pasta, a bruschetta topping, or a dip with crackers, pita, or bagel chips. Trapanese Pesto (Tomato & Almond Pesto) * Prep time 15 minutes Ingredients 1/2 cup roasted Marcona Almonds, unsalted 2 Garlic cloves, puréed or finely minced 1 (14 ounces) can Whole San Marzano Plum Tomatoes*, roughly chopped 1/2 cup Sun-Dried…
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The origin and creation of my Caramelized Tomato-Fennel Butter came from a childhood memory that I have never been able to forget. Decades have passed since I lived in Hilliard and this flavor always stuck with me. A few months ago when making dinner, I got a bit of tomato paste on my finger, and I licked it off. Out of nowhere, this memory of Luigi’s sub sandwich came flooding into my head, and I solved a mystery that I have wondered about my entire adult life. The Childhood Memory When I was a kid growing up in Hilliard, Ohio we would order pizza…
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