Pesto Trapanese

Name: Pesto Trapanese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g busiate or casarecce pasta; 3 large ripe tomatoes, peeled and chopped; 80g blanched almonds; 2 cloves garlic; 1 handful fresh basil leaves; 80ml extra virgin olive oil; 50g pecorino, grated; 1 tsp coarse salt

Sicily's almond and tomato pesto — pounded with basil, pecorino and good olive oil, served with busiate pasta.

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

easy

Cuisine

Italian

vegetarianvegan

Ingredients

400gbusiate or casarecce pasta

3large ripe tomatoes, peeled and chopped

80gblanched almonds

2 clovesgarlic

1 handfulfresh basil leaves

80mlextra virgin olive oil

50gpecorino, grated

1 tspcoarse salt

Instructions

Pound almonds and garlic with coarse salt in a mortar to a rough paste.

Add basil leaves and pound until incorporated.

Add tomatoes and pound until broken down but still slightly textured.

Stir in olive oil and pecorino.

Cook pasta in well-salted water until al dente.

Reserve pasta water, drain and toss with pesto.

Loosen with pasta water if needed, serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

298

Protein

5.3g

Fat

28.6g

Carbs

8.5g

Fiber

3.6g

Sodium

6mg

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