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Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes) Recipe

Name: Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 medium cloves garlic; Kosher salt; 2 ounces toasted blanched almonds (60g; about 1/2 cup); see note; 35 large basil leaves (about 4 sprigs, weighing 25g total); 2 to 4 mint leaves (optional); 3 1/2 ounces (100g) grated cheese, preferably a milder aged pecorino or a 50/50 mix of Pecorino Romano and Parmigiano-Reggiano, plus more for serving; 1 pound (450g) plum tomatoes, peeled and seeded; 1/4 cup (60ml) extra-virgin olive oil, plus more as needed; 1 pound (450g) linguine

Prep Time

15m

Cook Time

15m

Total Time

30m

This Pesto alla Trapanese recipe is a Sicilian take on pesto, using almonds and tomatoes to create a flavorful sauce. Blanched almonds, basil, mint, pecorino cheese, and plum tomatoes are combined with garlic and olive oil and served over linguine for a deliciously nutty and herbaceous pasta dish.