Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes) Recipe
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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.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
If Using a Mortar and Pestle: Crush the garlic in the mortar with a pinch of salt to form a paste. Add almonds and beat and crush into a rough paste. Work in basil leaves and mint (if using), pounding and crushing into tiny bits. Smash in cheese, followed by tomatoes and olive oil. The final sauce should be a rough paste. Season with salt.
2
If Using a Food Processor: Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste. Season with salt.
3
Transfer 2/3 of the sauce to a large heatproof serving bowl.
4
In a pot of salted boiling water, cook linguine until al dente. Transfer pasta to serving bowl, reserving some of the pasta-cooking water. Toss well, adding more olive oil and pasta-cooking water, one tablespoon at a time each, until a creamy sauce forms that's not dry but also not soupy. Season with salt, if needed. If the sauce gets too dry at any point, simply add more pasta-cooking water to loosen it.
5
Serve, spooning remaining sauce on top of each portion and adding more cheese as desired.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,368kcal
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Fat66g
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Saturated Fat15g
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Carbohydrates149g
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Fiber8g
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Sugar6g
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Protein39g
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Cholesterol45mg
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Sodium328mg
Percent Daily Values are based on a 2,000 calorie diet.