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Sicilian Pesto

Trapani on the island of Sicily is the birthplace of the sauce which bares very little resemblance to the famous basil pesto hailing from Genoa. From Marcella Hazan's essential Italian cookbook, Marcella Says...

1/2 cup peeled almonds
1 clove garlic,
4 T. olive oil
2 T. grated Pecorino cheese
1/2 c. fresh mint, packed
3-4 fresh plum tomatoes, peeled & seeded
1 t. sea salt

Combine all ingredients in a food processor and blend well. Salt to taste.

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