Tomato & Almond Pesto (Pesto Trapanese)

What makes a pesto a pesto? I asked myself that question one dinner in Bologna as I stared uncomfortably into the dish of white lard known as Bolognese pesto. It was spiced fat. Spiced mushed fat. You can imagine my disappointment. Pesto in my mind meant something with herbs, with nuts, with an abundance of cheese, that is fresh and at the same time with a heavy punch. I really wasn’t planning on eating lard for dinner.
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