Pesto alla Trapanese

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This thick pesto alla Trapanese recipe is a delicious alternative to the classic basil Genovese pesto. It's made with only six ingredients, including ripe tomatoes and blanched almonds. It's ready in less than 10 minutes. As if all that wasn't enough: no cooking is involved. Serve it with your favorite pasta, and this Sicilian dish will be a nutritious main course.

Prep Time5

Cook Time10

Total Time15

Course: Main, Main Course, Pasta

Cuisine: Italian

Diet: Vegetarian

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Servings:

Calories: 261kcal

Ingredients

1 package casarecce pasta
Coarse kosher sea salt
1/3 cup Roman Pecorino cheese or Parmigiano Reggiano diced
1/2 cup skinless almonds blanched and slivered
3 garlic cloves pressed with the blade of a knife
2 cups Roma tomatoes ripe, peeled and diced
2 cups basil leaves
½ cup extra virgin olive oil

Instructions

Put the water for the pasta to boil, add salt and cook the pasta al dente, following the package directions.
While the pasta is cooking, process the cheese, almonds, and garlic in a food processor until medium crumbs are formed.
Add the tomatoes, basil, a pinch of salt, and olive oil. Process until a rough, rustic purée is formed.
Save some of the pasta water.
Strain the pasta and transfer it into a bowl. Add the pesto and combine. If the pasta looks dry, add some of the pasta water and combine.
Serve and enjoy!

Nutrition