Pesto Alla Trapanese

Pesto Alla Trapanese
4.5 from 2 ratings
There are numerous variations on pesto today, such as garlic scape and cilantro-packed pesto, but there’s also a lesser-known ancient take on pesto: pesto alla Trapanese. The sauce is made with garlic, salt, cheese, herbs, olive oil, vinegar and almonds. 
Prep Time
Cook Time
Total time: 15 minutes
  • 1 cup almonds, blanched
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) chopped whole tomatoes
  • 1/2 cup sun-dried tomatoes in olive oil
  • 1/2 teaspoon salt
  • 3/4 cup packed fresh basil leaves
  • 1/2 cup grated parmesan cheese, plus more for garnish
  • 1/3 cup extra virgin olive oil
  • dash of crushed red pepper flakes
  1. Preheat the oven to 350F.
  2. Place 1 cup almonds on a baking sheet and toast until slightly brown, about 10 minutes
  3. Place the toasted almonds in a food processor along with 2 cloves garlic, 28 ounces canned tomatoes, 1/2 cup sun-dried tomatoes, 1/2 teaspoon salt, 3/4 cup packed fresh basil leaves, 1/2 cup grated Parmesan cheese and 1/3 cup olive oil. Add a dash of crushed red pepper flakes to taste. Pulse about 10 times until the mixture is ground (but not puréed).
  4. To serve, toss the pesto with freshly cooked al dente pasta of your choice. Garnish with grated Parmesan cheese and a sprig of basil.