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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Recipe Information
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)
Instructions
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.
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.
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.
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.
5. Adjust seasoning: Taste the pesto and adjust the salt and pepper, if necessary.
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.
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
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 11.9 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
