Why You’ll Love This Recipe
- Fresh and Flavorful: Combining ripe tomatoes, aromatic basil, and toasted almonds creates a refreshing and rich taste.
- Quick and Easy: With minimal preparation, this no-cook sauce is perfect for a fast yet impressive meal.
- Versatile: Beyond pasta, use it as a spread on bread, a dip for vegetables, or a topping for grilled proteins.
Ingredients
- Fresh Tomatoes: 130 grams of ripe grape or cherry tomatoes.
- Fresh Basil Leaves: 10 grams (approximately ½ cup).
- Nuts: 20 grams of peeled blanched almonds or toasted pine nuts.
- Garlic: 4 cloves.
- Extra Virgin Olive Oil: 4-5 tablespoons.
- Red Chili Pepper: Diced, or red pepper flakes (optional).
- Salt and Black Pepper: To taste.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pesto:
- In a mortar and pestle, crush the nuts and garlic into small pieces.
- Add the basil leaves and continue crushing until they are finely incorporated.
- Quarter the grape tomatoes and add them to the mixture, crushing to achieve a rustic consistency.
- Mix in the olive oil, red chili pepper (if using), salt, and black pepper until well combined.
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook 300 grams of your chosen pasta (traditionally Busiate) until al dente.
- Reserve a small cup of pasta water before draining.
- Combine:
- In a large bowl, mix the cooked pasta with the pesto, adding reserved pasta water as needed to achieve a creamy texture.
- Serve:
- Plate immediately, optionally topping with toasted breadcrumbs (pangrattato) for added crunch.
Servings and Timing
- Servings: This recipe serves 4 people.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Approximately 10 minutes.
- Total Time: Approximately 25 minutes.
Variations
- Nut Alternatives: Substitute almonds with toasted pine nuts or walnuts for a different flavor profile.
- Herb Additions: Incorporate fresh mint or parsley alongside basil to enhance the herbal notes.
- Cheesy Twist: Blend in grated Pecorino Romano or Parmesan for added richness.
Storage/Reheating
- Storage: Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
- Reheating: For pasta salads, serve cold or at room temperature. If using with hot dishes, gently warm the pesto by mixing with hot pasta or proteins; avoid direct heating to maintain freshness.
FAQs
What is Pesto alla Trapanese?
Pesto alla Trapanese is a traditional Sicilian pesto from Trapani, made with fresh tomatoes, basil, garlic, almonds, and olive oil.
How does it differ from traditional basil pesto?
Unlike the Genoese basil pesto, which uses pine nuts and lacks tomatoes, Pesto alla Trapanese incorporates fresh tomatoes and almonds, giving it a distinct flavor and color.
Can I use a food processor instead of a mortar and pestle?
Yes, a food processor can be used. Pulse the ingredients to retain a slightly chunky texture, being careful not to over-process into a smooth paste.
What types of pasta pair well with this pesto?
Traditionally, it’s served with Busiate pasta, but other shapes like spaghetti, linguine, or fusilli work well.
Is this pesto suitable for vegetarians?
Yes, the base recipe is vegetarian. To make it vegan, simply omit any added cheese.
How can I adjust the spiciness of the pesto?
Add or reduce the amount of red chili pepper or red pepper flakes to control the heat level according to your preference.
Can I freeze Pesto alla Trapanese?
Yes, you can freeze the pesto in airtight containers or ice cube trays for up to 2 months. Thaw in the refrigerator before use.
What can I do if my pesto is too thick?
If the pesto is too thick, thin it out by adding a bit more olive oil or reserved pasta cooking water until the desired consistency is reached.
Are there any nut-free alternatives?
To make a nut-free version, substitute almonds with sunflower seeds or simply omit the nuts, adjusting the other ingredients to taste.
How can I use this pesto beyond pasta dishes?
This versatile pesto can be used as a spread on sandwiches, a dip for vegetables, a topping for grilled meats or fish, or drizzled over roasted vegetables.
Conclusion
Pesto alla Trapanese offers a delightful twist on traditional pesto, bringing the fresh
Pesto alla Trapanese
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Savor the vibrant flavors of Pesto alla Trapanese, a traditional Sicilian pesto featuring ripe tomatoes, fresh basil, and almonds. Quick and versatile, this no-cook sauce pairs beautifully with pasta, bread, or grilled proteins.
Ingredients
- 130g ripe grape or cherry tomatoes
- 10g fresh basil leaves (about ½ cup)
- 20g peeled blanched almonds or toasted pine nuts
- 4 cloves garlic
- 4–5 tbsp extra virgin olive oil
- Red chili pepper (diced) or red pepper flakes (optional)
- Salt and black pepper (to taste)
- 300g pasta (e.g., Busiate)
Instructions
- Prepare the Pesto:
- Crush almonds and garlic in a mortar and pestle until coarse.
- Add basil leaves, crushing until incorporated.
- Quarter tomatoes and crush into a rustic mixture.
- Stir in olive oil, chili (if using), salt, and black pepper.
- Cook the Pasta:
- Boil a pot of salted water and cook the pasta until al dente.
- Reserve some pasta water before draining.
- Combine:
- Mix the cooked pasta with the pesto in a large bowl, adding reserved pasta water to achieve a creamy texture.
- Serve:
- Plate immediately and optionally top with toasted breadcrumbs for extra crunch.
Notes
- Substitute almonds with pine nuts, walnuts, or sunflower seeds for variations.
- For a vegan version, skip the cheese additions.
- Store leftover pesto in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Sauce
- Method: No-Bake
- Cuisine: Italian
