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Recipes
Shellfish-Free
Pesto alla Trapenese

10 INGREDIENTS • 5 STEPS • 25MINS

Pesto alla Trapenese

Recipe
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!
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
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!
25MINS
Total Time
$3.32
Cost Per Serving
Ingredients
Servings
2
us / metric
Pasta
1.5 lb
Pasta
I used spaghetti
Unsalted Slivered Almonds
1/3 cup
Unsalted Slivered Almonds
preferably toasted
Parmesan Cheese
3/4 cup
Parmesan Cheese
broken into pieces
Garlic
2 cloves
Garlic
Cherry Tomato
2 cups
Cherry Tomatoes
about 10 oz
or Grape Tomato
Fresh Basil Leaf
1/2 cup
Fresh Basil Leaf
about 22 leaves
Olive Oil
4 Tbsp
Olive Oil
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
plus more to taste
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1793
Fat
50.5 g
Protein
63.3 g
Carbs
267.6 g
Add to plan
logo
Pesto alla Trapenese
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

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.
Cooking InstructionsHide images
step 1
Bring salted water to a boil. Once boiling, add Pasta (1.5 lb) and cook according to directions until al dente.
step 2
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.
step 3
Add Cherry Tomatoes (2 cups), Fresh Basil Leaf (1/2 cup), Olive Oil (4 Tbsp), Crushed Red Pepper Flakes (as needed), Salt (to taste), and Ground Black Pepper (to taste). Pulse until smooth, about 12 times. Taste and adjust seasoning as needed.
step 3 Add Cherry Tomatoes (2 cups), Fresh Basil Leaf (1/2 cup), Olive Oil (4 Tbsp), Crushed Red Pepper Flakes (as needed), Salt (to taste), and Ground Black Pepper (to taste). Pulse until smooth, about 12 times. Taste and adjust seasoning as needed.
step 4
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.
step 5
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.
step 5 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.
Tags
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Shellfish-Free
Vegetarian
Quick & Easy
Italian
Sauces & Dressings
Vegetables
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