Fusilli with Pesto Trapanese
Fusilli with Pesto Trapanese
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Main Course
Cuisine: Italian
Servings: 5
  • 500 grams pasta
  • 350 grams cherry tomatoes
  • 15 pieces fresh basil leaves
  • 1 clove garlic
  • 60 grams (about 1/3 cup) almonds, blanched
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup parmigiano , (or a mix of pecorino and parmigiano)
  1. Cook the pasta as per package instruction.

  2. Put everything in a blender except olive oil and cheese. Blend (or blitz) until it becomes a fine puree. Slowly pour in the olive oil. This will turn the puree into a thicker consistency (a pesto). Taste and adjust the seasoning of the pesto by adding more salt or chili flakes.

  3. Once the pasta is ready, add it to the pesto and mix a bit to combine. Add the cheese and toss to distribute the cheese properly.

  4. Serve. Feel free to add more cheese, if desired.