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Pesto alla Trapanese

Authentic Sicilian pesto with tomatoes, almonds, and fresh basil. Quick, flavorful, and easy to make at home.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Sicilian
Calories: 280

Ingredients
  

Main Ingredients
  • 2 cups cherry tomatoes halved
  • 1 cup fresh basil leaves packed
  • 0.5 cup blanched almonds toasted
  • 2 cloves garlic peeled
  • 0.5 cup Pecorino Romano cheese grated
  • 0.5 cup extra virgin olive oil
  • to taste salt
  • to taste black pepper freshly ground

Equipment

  • Food processor
  • Mixing bowls
  • Skillet
  • Wooden spoon

Method
 

  1. Toast the almonds in a skillet over medium heat for 3–5 minutes until golden and fragrant. Cool.
  2. Halve the cherry tomatoes. Optionally, roast at 400°F (200°C) for 10 minutes for smoother flavor.
  3. In a food processor, combine basil, toasted almonds, garlic, Pecorino, and tomatoes. Pulse until coarsely chopped.
  4. With processor running, gradually add olive oil until creamy. Scrape sides as needed.
  5. Season with salt and black pepper. Adjust consistency with more olive oil if needed.
  6. Toss pesto with cooked pasta, adding reserved pasta water to coat evenly.
  7. Serve with extra Pecorino and toasted almonds on top.

Notes

For a nut-free version, replace almonds with sunflower seeds. Vegan option: use nutritional yeast instead of Pecorino.