I believe I have not hidden my devotion to America’s Test Kitchen and their rigourous testing-tasting, tasting-testing, or whatever their process is for creating the best never-fail recipes. ATK has never let me down.
When I came across ATK’s version of pesto, as served in Trapani, Sicily, it made me decide to make it right away. I did not have such a sauce during a trip to Sicily, but all the foods were memorable in Sicily and the Aolian island of Lipari, including the blood oranges everywhere (the inspiration for my blood orange marmalade). So the combination of ATK with Sicily seemed like a major convergence of culinary imperative.
Living on an island not even as large as Lipari (and, of course, nowhere as big as Sicily itself), there are certain ingredients not always available. With the urgency of making this sauce, I could not find any decent cherry tomatoes, in mid-June, so I had to resort to an island act of forced creativity, substituting a tin of Italian cherry tomatoes in its place. This is not as much a locavore’s meal as is possible, though one could argue that it is more authentic in its Italian origins (olive oil, Parmigiano Reggiano, and the said tomatoes all hailed from Italy – OK, I used imported linguine, too…).
For the easy recipe…