Pesto alla Trapenese

Pesto alla Trapenese is a Sicilian tomato-based pesto sauce that is bright, fresh, and light. It's an easy tomato and almond-based pesto that is a great weeknight meal!

Total Time

25min

0.0

0 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

1.5 lb

Pasta

•

1/3 cup

Unsalted Slivered Almonds

•

3/4 cup

Parmesan Cheese

•

2 cloves

Garlic

•

2 cups

Cherry Tomatoes

or Grape Tomato

•

1/2 cup

Fresh Basil Leaves

•

4 Tbsp

Olive Oil

•

1/2 tsp

Crushed Red Pepper Flakes

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Bring salted water to a boil. Once boiling, add Pasta (1.5 lb) and cook according to directions until al dente.

While the pasta is cooking, add Unsalted Slivered Almonds (1/3 cup) , Parmesan Cheese (3/4 cup) , and Garlic (2 cloves) to a food processor or blender and pulse until fine, about 10-12 times.

Add Cherry Tomatoes (2 cups) , Fresh Basil Leaves (1/2 cup) , Olive Oil (4 Tbsp) , Crushed Red Pepper Flakes (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Pulse until smooth, about 12 times. Taste and adjust seasoning as needed.

Reserve about 1 cup of the pasta water and drain the pasta. Add the pasta into a bowl and add enough pesto to cover the pasta.

Optionally, top with a little drizzle of olive oil. Use tongs to mix well and add a little bit of pasta water if the sauce needs to be loosened a little. Enjoy while warm.

Author's Notes

Serves 2-4 people.

If you have any leftover pesto, you can freeze it in an airtight container or store it in the fridge for up to 3-4 days.

To make this recipe nut-free, use sunflower seeds instead of almonds. To make it Gluten-Free, use Gluten-Free pasta, and to make it vegan, use nutritional yeast or vegan parmesan instead of parmesan.

Nutrition Per Serving

CALORIES

1793

FAT

50.5 g

PROTEIN

63.3 g

CARBS

267.6 g