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: