pesto alla trapanese

This Sicilian pesto is really quick to make in the blender, while your pasta cooks, you can whizz it up and it’s done. It’s got the delicious fresh flavours of tomatoes, basil and garlic with the nutty almonds and it makes change from spaghetti al pesto (which I love too) it takes minutes to make and tastes divine. 


Serves 2-4 people

  • A bunch of basil
  • 100g of whole peeled almonds
  • 2 cloves of garlic 
  • 250g of baby tomatoes 
  • 100ml of good olive oil
  • A wedge of pecorino for serving 
  • 250g of dried spaghetti or busiati 


Put the almonds and garlic in a blender and whizz up till they are like fine breadcrumbs. Add the basil leaves and tomatoes and whizz till it’s a paste. Add the olive oil and some salt and pepper to taste( I like a lot of pepper) 

Stir through just cooked pasta, this sauce should not be put in a pan and heated. I add a ton of grated pecorino and along with a green salad that’s dinner sorted. 

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