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Homemade almond pesto, with fresh cherry tomatoes and basil behind it.
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Pesto alla Trapanese (with Pasta)

Pesto alla Trapanese combines the delicious flavors of fresh tomatoes, almonds, garlic, and basil. Sometimes called 'almond pesto,' it's a vibrant and nutty sauce that will pair perfectly with your favorite pasta.  Make sure you prepare extra! 
Prep Time15 minutes
Cook Time0 minutes
Course: Main Course
Cuisine: Italian
Servings: 5
Calories: 272kcal
Author: Neriz

Equipment

Ingredients

For Pesto Trapanese:

  • 1/2 cup almonds, (75 grams or 2.65 ounces), blanched
  • 6 to 7 tablespoons extr-virgin olive oil
  • 1 clove garlic, peeled
  • 12 to 14 pieces cherry tomatoes
  • 1/2 cup pecorino Romano, grated
  • 15 pieces fresh basil leaves
  • salt and pepper, to season

For Pasta alla Trapanese:

  • 130 grams pasta
  • 2 to 3 tablespoons pesto alla Trapanese

Instructions

For making homemade pesto Trapanese:

  • Ground the blanched almonds in a food processor, making sure that you can still see tiny bits of almonds (see image on the post).
  • Add the garlic, cherry tomatoes, and basil leaves, and continue processing.
  • Pour about five tablespoons of olive oil and continue to combine everything evenly.
  • Transfer to a bowl, add the grated cheese, salt, and pepper, and mix with a whisk.
  • Taste and adjust the seasoning by adding more salt and pepper.
  • For later use, transfer into a clean jar or container and refrigerate.

For preparing pasta alla Trapanese:

  • Cook pasta according to the instructions in the package.
  • Drain, but set aside some pasta water --- a third of a cup is enough.
  • Place the pan back on the heat and set the heat to medium-low.  
  • Add the pasta back to the pan, add about two tablespoons of pesto Trapanese, and add about three tablespoons of pasta water.
  • Mix and combine everything evenly --- add more almond pesto (or pasta water) if you prefer.
  • Transfer your pasta alla Trapanese into bowls, drizzle with a bit of olive oil, and serve.

Notes

  • Cook's Tip #1:   Do not ground the almonds too long, or you'll end up with almond butter.
  • Cook's Tip #2:  Add more olive oil if the almond pesto is too thick.
  • Refer to the post for more tips and substitutions.

Nutrition

Calories: 272kcal | Carbohydrates: 4g | Protein: 6g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 10mg | Sodium: 121mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg