Pesto alla Trapanese

Pesto alla Trapanese is a Sicilian twist on classic pesto made with fresh tomatoes, almonds, basil, garlic, and extra virgin olive oil. Perfect for pasta, bruschetta, or as a gourmet sauce.

Course Main Course

Cuisine Italian, Sicilian

Keyword pasta, pesto

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 545kcal

Ingredients

2 cups cherry tomatoes halved
1 cup basil leaves - fresh
⅓ cup almonds toasted
2 cloves garlic
¼ cup pecorino cheese grated
¼ cup extra virgin olive oil
salt and pepper to taste
12 oz spaghetti or pasta of your choice, penne works well too

Instructions

Combine the cherry tomatoes, basil leaves, toasted almonds, garlic cloves, and pecorino cheese in a food processor. Pulse until roughly chopped.
While the food processor is running, drizzle in the olive oil until the mixture comes together into a smooth pesto. Season with salt and pepper to taste.
Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
Heat the pesto over medium heat in a large skillet.
Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to loosen it up.
Serve hot, garnished with additional basil leaves and a sprinkle of grated pecorino cheese if desired.

Nutrition