Pesto alla Trapanese

Pesto alla Trapanese is a vibrant blend of fresh tomatoes, basil, and almonds, bringing the essence of Italy to your table in just 25 minutes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: MIDDAY MEALS

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pesto

2 cups ripe tomatoes chopped
0.5 cup blanched almonds
1 cup fresh basil leaves packed
0.5 cup extra virgin olive oil
0.5 cup Pecorino Romano cheese grated

For the Pasta

12 oz pasta of your favorite kind

Equipment

food processor
Pot

Method

How to Make Pesto alla Trapanese

Pulse almonds and garlic until finely chopped in a food processor, resembling a coarse meal.
Add tomatoes and basil, pulsing until slightly chunky; avoid over-processing.
Blend in cheese and olive oil, gradually pouring the oil while the processor runs.
Cook pasta until al dente in salted boiling water according to package instructions, usually 8-10 minutes.
Toss pasta with pesto and serve immediately, ensuring even coating.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Garnish with extra pecorino cheese and a sprinkle of crushed almonds for added texture.

Tried this recipe?

Let us know how it was!