Pesto - Palermo style
calories: high
category: sauce
cost: medium
difficulty: medium
preparation time: 30
Ingredients
Capers 50 gr.
Mint a bunch
Celery 500 gr.
Tomato puree 200 gr.
Raisins 50 gr.
Pine nuts 50 gr.
Olives 100 gr.
Dried Tomatoes 200 gr.
Basil a bunch
Fresh chilli 3
Ground chilli 50 gr.
Refined chilli 50 gr.
Courgettes 200 gr.
Wild fennel 100 gr.
Oregano 20 gr.
Seed Oil as required
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Mint a bunch
Celery 500 gr.
Tomato puree 200 gr.
Raisins 50 gr.
Pine nuts 50 gr.
Olives 100 gr.
Dried Tomatoes 200 gr.
Basil a bunch
Fresh chilli 3
Ground chilli 50 gr.
Refined chilli 50 gr.
Courgettes 200 gr.
Wild fennel 100 gr.
Oregano 20 gr.
Seed Oil as required
See our
Wine Tips
for your meals
Preparation Wash and dry the transparent glass jars (with air-tight lids) with very well and make sure that they do not small. Wash the vegetables and the aromatic herbs well and dry them with a clean cloth. Remove the salt from the capers under running water and dry them as well.
Using a knife, dice the celery, courgettes, fresh chilli, fennel, capers, basil and mint, the dried tomatoes and the olives. Put them all into a dish, add the tomato puree and mix all the ingredients together thoroughly.
Pour the mixtures into the jars alternating them with oil which should cover the mixture. Let it rest for a week. When you are about to use the sauce, add a handful of pine nuts, raisins, oregano and ground chilli to the sauce to be used to season the pasta. The Chef's tips Use small jars so that you can use them up in a short time and your sauce will always be fresh and healthy. Curiosity This is an old recipe given to us by Antonio Giannusa, the patron saint of the Antica Focacceria di San Francesco – Palermo.
Using a knife, dice the celery, courgettes, fresh chilli, fennel, capers, basil and mint, the dried tomatoes and the olives. Put them all into a dish, add the tomato puree and mix all the ingredients together thoroughly.
Pour the mixtures into the jars alternating them with oil which should cover the mixture. Let it rest for a week. When you are about to use the sauce, add a handful of pine nuts, raisins, oregano and ground chilli to the sauce to be used to season the pasta.
