Featured Recipes

Pesto Trapanese

From Chef Shane Solomon

Pizzeria Stella, Philadelphia, PA

Ingredients

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

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How do you do pesto? Today in our Cucina we’re enjoying a twist on traditional with a tomato rich version coming from Sicily by way of @chefshanesolomon in Philadelphia. This recipe uses oven-dried @stanislaus tomatoes, Pecorino Romano, Marcona almonds, basil and garlic blended with #5149EVOOCanolaBlend for a bright and comforting sauce. Find the recipe on our website, link in bio. #inthecucina #pestotrapanese #cortooliveoil

A post shared by Corto Olive Co. (@corto_olive) on Oct 23, 2020 at 2:41pm PDT