Pesto Alla Trapanese Pesto with Tomato and Almonds
Experience the vibrant flavors of Sicily with Pesto Alla Trapanese, a rustic twist on traditional pesto that's bursting with Mediterranean charm. This no-cook tomato and almond pesto combines juicy ripe cherry tomatoes, aromatic fresh basil, and toasted blanched almonds for a uniquely nutty and slightly sweet flavor. Accentuated by the sharpness of Pecorino Romano cheese and the earthy richness of extra-virgin olive oil, this sauce is both hearty and refreshing. Ready in just 15 minutes, it's perfect tossed with pasta, spread on crusty bread, or served as a savory dip. Easy to prepare and packed with wholesome ingredients, this recipe brings simple yet bold Italian cooking to your table. Ideal for weeknight dinners or entertaining, it's a sure way to impress with minimal effort!
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Ingredients
- 250 grams Ripe cherry tomatoes
- 60 grams Blanched almonds
- 30 grams Fresh basil leaves
- 2 large Garlic cloves
- 60 milliliters Extra-virgin olive oil
- 30 grams Grated Pecorino Romano cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 400 grams Pasta (optional, to serve)
Directions
Step 1
1. Toast the almonds: Add the blanched almonds to a dry skillet over medium heat. Toast them for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let them cool.
Step 2
2. Prepare the tomatoes: Halve the cherry tomatoes. If they are especially juicy, gently squeeze them to remove some of the seeds and excess liquid to prevent a runny sauce.
Step 3
3. Combine ingredients in a food processor: Add the cooled toasted almonds, cherry tomatoes, fresh basil leaves, garlic cloves, Pecorino Romano cheese, salt, and black pepper to the food processor.
Step 4
4. Blend the pesto: Pulse the ingredients until roughly combined. While the food processor is running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a coarse but cohesive sauce. Scrape down the sides as needed to ensure even blending.
Step 5
5. Adjust seasoning: Taste the pesto and adjust the salt and pepper, if necessary.
Step 6
6. Serve over pasta: If serving with pasta, cook 400 grams of pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. Toss the pesto with the hot pasta, adding reserved pasta water a tablespoon at a time to loosen the sauce as needed.
Step 7
7. Garnish and enjoy: Serve immediately, garnished with additional grated Pecorino Romano or a few whole toasted almonds, if desired. The pesto can also be used as a spread or a dip.
Nutrition Facts
| Serving size | (849.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1593.1 |
| Total Fat 103.6g | 0% |
| Saturated Fat 16.4g | 0% |
| Cholesterol 28.2mg | 0% |
| Sodium 2756.3mg | 0% |
| Total Carbohydrate 129.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 11.9g | |
| Protein 46.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 616.7mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1329.5mg | 0% |
Source of Calories