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trapanese pesto recipe

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 14 oz pasta 400 gr
  • 5 oz cherry tomatoes 150 gr - 6-8 tomatoes
  • 3.5 oz peeled almonds 100 gr
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil
  • 2-3 oz basil leaves 70-80 gr
  • 1 teaspoon of salt

Instructions

  1. Bring a small pot of water to a boil. Add tomatoes and simmer for less than a minute. Drain them, wash them with cold water and peel them.

  2. With a pestle and mortar or a food processor, blend the almonds, garlic, and half of the olive oil.

  3. Add the peeled tomatoes, the basil leaves, a teaspoon of salt, and the remaining oil.

  4. Blend until creamy.
  5. Cook pasta according to package directions and season it with the Trapanese pesto. 

  6. Serve hot.