This version of pesto comes from the Sicilian town of Erice, near Trapani, and is common in most of Western Sicily.
8 oz. basil
1 cup rosated almonds
3 cloves garlic
9 oz. tomatoes
1 cup extra-virgin olive oil
How to make the Pesto from Erice:
In a mortar, pound the garlic with the basil and the almonds and a pinch of salt until you get a creamy texture. Pound the peeled tomato fillets as well. Blend the tomatoes into the pesto ericino sauce adding oil, and salt and pepper to taste.
Pesto ericino is used to dress different types of pasta, especially fresh hand-made pasta like orecchiette o cavatelli, as well as rigatoni and conchiglie.
Regional recipe from Sicily