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Trapanese Pesto Recipe

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5 from 4 votes
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Yield 2 2/3 cups pesto (enough for 1.5 pounds pasta)
Category Main Dish
Cuisine American/Italian
Author Lauren Grant of Zestful Kitchen

Description

This flavor-packed Trapanese Pesto Pasta, made with juicy tomatoes, toasted almonds, basil, garlic, and Parmesan is wonderful served either as a side dish or main dish. The Sicilian take on the classic Northern Italy sauce, Trapanese pesto is fresh and flavorful yet hearty and satisfying

Ingredients

  • ½ cup raw almonds, toasted or roasted unsalted almonds
  • 3 large cloves garlic
  • 1 pound grape tomatoes
  • 1 cup packed basil leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ cup extra-virgin olive oil + more for serving
  • ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano + more for serving
  • 1 pound dry rigatoni pasta

Instructions

  • Pulse almonds and garlic in bowl of a food processor until coarsely chopped, about 12 pulses.
  • Add tomatoes, basil, salt, and pepper flakes; pulse until coarsely chopped, about 15 pulses.
  • With processor running, stream in oil until combined; pulse in cheese. Transfer pesto to a large bowl.
  • Cook pasta according to package directions. Reserve 1 cup cooking water then drain pasta and transfer to bowl with pesto.
  • Toss pasta with pesto, adding drizzles of olive oil and pasta water as needed until pasta is saucy and coated with pesto. Season with additional salt and pepper to taste.
  • Serve pasta with torn fresh basil and additional grated Parmesan.

Equipment

Food processor

Video

Notes

How to toast almonds: toast whole raw almonds on a baking sheet in oven heated to 350° for about minutes until golden brown and fragrant. 

Nutrition

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