Pesto alla Trapanese, the Sicilian version of basil pesto with the addition of tomatoes and almonds. It's bright and bursting with flavor through and through.
Ingredients
12.oz. pasta of choice, I used bucatini but spaghetti or linguine or rigatoni would work, just don't use a small shape
1 lb. ripe cherry tomatoes
¾ cup of lightly toasted almonds
2 or 3 garlic cloves
3 cups or so of loosely packed fresh and pristine looking basil leaves
½ cup or more according to your taste of grated pecorino romano
olive oil, enough to loosen up the mixture
salt and pepper to taste
Instructions
In a food processor with blade add in the nuts and garlic cloves, process till slightly course.
Add in the basil leaves and process.
Add in the tomatoes and process til combined, slightly chunky but not soupy.
Slowly incorporate the olive oil until it's loose and can stir easy.
Add in the grated cheese and quickly process it all together.
Taste for salt and pepper, adding more olive oil if needed.
Toss the completed pesto with your hot pasta, reserving some pasta water to loosen the sauce if needed.
Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/08/pesto-alla-trapanese-sicilian-pesto.html