Sicilian Pesto (Pesto alla Trapanese)

Sicilian Pesto (Pesto alla Trapanese)

Sicilian Pesto, known as Pesto alla Trapenese, is a tomato-based pesto made with almonds, garlic, and parmesan cheese. This easy no-cook sauce is ready in minutes and perfect tossed with hot pasta. I like to use a short pasta like ziti or farfalle, but spaghetti or any long noodle works great too!

Course Main Course

Cuisine Italian

Keyword Pesto alla Trapense, Sicilian Pesto

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 433kcal

Author Angela Allison

Equipment

food processor with blade attachment

Ingredients

½ cup almonds
2 cloves garlic
1 pint cherry tomatoes (about 2 cups)
1 cup fresh basil leaves
¾ cup grated parmesan cheese
1 teaspoon kosher salt
½ cup extra virgin olive oil
1 pound pasta, cooked (save a cup of pasta water for tossing)

Instructions

Bring a small saucepan of water to boil. Add in whole almonds and boil for a minute, then drain and pour almonds onto a clean kitchen towel or paper towels. Pat dry and remove the skins from the almonds.
(Optional roasting) Preheat oven to 350 degrees. Place the skinned almonds on a small baking sheet. Roast for 10 minutes, until almonds are golden and fragrant; set aside.
Place the almonds in a food processor fitted with the blade attachment. Add in garlic and blend until the almonds are finely ground. Then, add in the cherry tomatoes, garlic, parmesan cheese, and kosher salt. Process until the mixture is diced.
With the food processor running, slowly drizzle in the olive oil. Continue mixing until the mixture is well blended, stopping to scrape down the sides of the food processor as needed.
Toss the pesto with cooked pasta and add pasta water as needed to loosen the sauce. Serve immediately with grated parmesan on top.

Notes

Peel and roast the almonds for a smooth and flavorful sauce. This extra step isn't necessary but will give the pesto a better flavor and texture.
I like to use cherry tomatoes in this recipe, but you could substitute any fresh ripe tomatoes.
Use your favorite pasta for this recipe. I like to use a short noodle, but spaghetti or fettuccini pasta would be great too.
Store leftover Sicilian Pesto in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.

Nutrition