Pesto alla trapanese

This deli­cious raw sauce comes from west­ern Sici­ly. It might be far less famous than its broth­er from Gen­o­va but I often pre­fer it to it because of its fresh­ness. Nor­mal­ly it goes with a pas­ta called “busi­ate tra­pane­si”, a kind of twist­ed spaghet­ti, but you can sure­ly use reg­u­lar or “alla chi­tar­ra” spaghet­ti. I learnt this recipe…