Pesto Pantesco (a different kind of pesto!)

When temps heat up, I reach for simple recipes that don’t require too much cooking.  My go-to’s are often basil or parsley pesto…but sometimes I find my kitchen low on herbs.  Wha’s a cook to do??  Introducing Pesto Pantesco (a different kind of pesto)!  This little-known pesto from Pantelleria uses the unopened flower buds of the island’s prized caper plants as its star ingredient.  Note that salted capers (versus vinegar-packed capers) are preferred in this dish.  Give a try tonight!

Serves 4 to 6

Ingredients

  • 2/3 c slivered almonds, toasted
  • 1-1/4 lb tomatoes, cored & quartered
  • 3/4 c fresh basil leaves
  • 1/3 c fresh parsley leaves
  • 3 T salted capers, rinsed well
  • 1 garlic clove
  • 1/2 t salt
  • 1/4 t red pepper flakes
  • 1/2 c olive oil

Pulse almonds in food processor until most pieces are no bigger than 1/4″, 8-10 pulses.  Add tomatoes, basil, parsley, capers, garlic, salt & red pepper flakes & pulse until cohesive mixture forms, 8-10 pulses.  Scrape down sides of bowl.  With processor running, slowly add olive oil in steady stream until emulsified, 15-20 sec.

Serve over pasta of your choice.  Enjoy!

Photo Cred:  Pesto Pantesco is the Rare Italian Pesto of the Islands | Cook’s Illustrated (americastestkitchen.com).  Recipe adapted from Cook’s Illustrated.

For more pesto recipes, check out:

And if you’re up for making your own pasta to go with those yummy pestos, here’s my fav recipe:

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