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
