1/4cupfresh oregano(see headnotes for alternatives)
1cupfinely grated pecorino(about 1.75 ounces)
1/2cupextra-virgin olive oil
Black pepper and salt to taste
Zest and juice of a lemon(optional)
Instructions
Toast the pine nuts in a pan over medium-high heat, tossing them often, until they just barely get a little browning and smell nice. Remove from the pan and let cool. You'd do this same step if you used other nuts, too.
Chop the tomatoes in a food processor until they form a coarse paste. Scrape down the sides of the processor, then add the pine nuts, red peppers, garlic and oregano. Buzz to combine. You want a coarse paste, not a puree.
Add the cheese and pulse to combine. With the motor running, slowly pour in the olive oil until combined. Hand stir in any salt, pepper or lemon you want to use. Ditto for any extra olive oil.
Store in glass jars in the fridge, or freeze until you need it.
Notes
Variations
You can use as your herb fresh basil, parsley or even mint.
Roasted red Hatch or red Anaheim chiles add just enough heat to make things interesting. Or you can skip red peppers and use red pepper flakes.
The smoked salt adds a nice touch.
Any hard cheese will do, too. Parmigiano-Reggiano is also traditional.
Almonds are actually traditional in pesto alla Trapanese, so you can use them, or you can use walnuts for your red pesto.
Zest and a little juice from a lemon are not normal, but they sure taste good.