Pesto alla Trapanese is a vibrant red Sicilian pesto originating from Trapani, made with almonds, tomatoes, basil, garlic, pecorino cheese, and olive oil. Traditionally served with busiati pasta.
from fresh pizza dough, brush with olive oil and a shake of kosher salt, then bake 10 minutes, then add peas and pesto and bake 4-8 more. round out with ricotta/prosciutto step. used baby kale instead of pea shoots.
