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Pesto alla Trapanese – Sicilian Pesto

Authentic Sicilian tomato and almond pesto tossed with pasta for a fresh, rustic Mediterranean dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420

Ingredients
  

Pesto Sauce
  • 14 oz ripe tomatoes cherry or Roma
  • 1 cup blanched almonds
  • 2 garlic cloves
  • 1 cup fresh basil leaves loosely packed
  • 0.5 cup extra virgin olive oil
  • 0.5 cup Pecorino Romano cheese grated
  • salt to taste
  • black pepper to taste
Pasta
  • 12 oz pasta busiate, spaghetti, or linguine

Equipment

  • Food processor
  • Large pot
  • Colander
  • Mixing bowl

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente.
  2. Pulse almonds and garlic in a food processor until finely ground.
  3. Add tomatoes and basil and pulse until slightly chunky.
  4. Drizzle in olive oil while blending until creamy but textured.
  5. Transfer to bowl and stir in grated cheese. Season to taste.
  6. Drain pasta, reserving pasta water. Toss pasta with pesto, adding water as needed.
  7. Serve immediately with extra cheese and basil.

Notes

For best flavor, use very ripe tomatoes and high-quality olive oil.