Method

This version of pesto originates in the the Sicilian town of Erice.  Though you can use your food processor, try this once by hand with mortar and pestle.  Sublime.

In a mortar (or food processor), pound the garlic with the basil and the almonds and a pinch of salt.  If using a food processor, work only by pulsing so that you don't get too mushy.  Texture is the essence of all pestos. 

In a large and heavy pan, place pesto, tomaotes, butter, and a pinch of salt n a large, heavy skillet. Cook over low, low heat to combine well.  Taste for seasoning and adjust with salt and pepper to taste.

BE ITALIAN:  You can add a little of the water in hwich you cooked the pasta to this if it is too thick.  If you thin it too much, add a few fine breadcrumbs. 

Pesto Ericino is espciially good with fresh pasta such as orecchiette o cavatelli, as well as ziti rigati and conchiglie.  The pastas that have texture are good because they 'trap' the sauce.  It slides into the rigate grooves and hides in the recess of shell pasta waiting to surprise the palate.

Contributor: Two Blonde Ladies

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