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Featured Recipes

Pesto Trapanese

From Chef Shane Solomon

Pizzeria Stella, Philadelphia, PA

Pesto Trapanese

Ingredients

  • 1 can (#10) Stanislaus Valoroso® “Robusto” Style Pear Tomatoes, sliced lengthwise
  • 2 c Corto 51-49® Extra Virgin Olive Oil & Canola Oil Blend
  • 1 ⅓ pint Pecorino Romano cheese, grated
  • 5 oz Marcona almonds, roasted
  • 1 c firmly packed basil leaves
  • 4 cloves garlic

Directions

Toss sliced tomatoes in Corto 51-49® Extra Virgin Olive Oil & Canola Oil Blend and season with sea salt. Then, roast at a low temperature until mostly dry.

Use a food processor to puree tomatoes with 51-49® and all remaining ingredients.

Serve over a sturdy pasta, such as Malloreddus, and finish with TRULY® 100% Extra Virgin Olive Oil.