Pesto Pantesco hails from the tiny Italian island of Pantelleria.
on Pantelleria and traditionally preserved in sea salt, giving them a stronger flavor than those jarred in a brine. They go into this pesto along with fresh tomatoes, almonds, a little garlic, olive oil, basil and mint. Rather than turning green, like, it turns a color somewhere between mauve and bright red — depending on the color and ripeness of the tomatoes you use.
“The Ligurian pesto from Genoa has become the brand that people think of,” Parla says. “But there are many kinds of pesto. Pesto is a mashed-up sauce or condimento. It can take many forms.” In “Food of the Italian Islands,” Parla writes about pestos made from pistachios grown around Mount Etna; a tomato pesto from Trapani, on the northwestern tip of Sicily; and pesto Eoliana, which combines pistachios, almonds and salted capers.
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