Sicilian Bulgur Salad | With Pesto alla Trapanese

Bring the vegetable broth to a boil in a medium saucepan. Stir in the bulgur, turn off the heat, cover, and let stand for about 15 minutes until the liquid has been completely absorbed. Then fluff with a fork and allow to cool to room temperature.

Toast the almonds in a non-stick pan without oil over medium heat until golden brown and fragrant. Set aside about a quarter of the almonds for garnishing later. Coarsely chop the remaining almonds.

Halve half of the cherry tomatoes. Peel the garlic clove. Pick most of the basil leaves (reserve a few leaves for garnish). Place the halved cherry tomatoes, garlic, chopped almonds, basil, 40 ml of the extra virgin olive oil, and 40 g of the finely grated Pecorino into a food processor or crush in a mortar to a chunky, aromatic pesto. Season to taste with a little fine table salt and ground black pepper.