Pesto alla Trapanese

Total Time Prep: 10 min. Cook: 15 min.
Yield 6 servings
Test Kitchen Approved
Pesto alla Trapanese is like regular pesto, but with tomatoes and almonds instead of pine nuts.

Ingredients

  • 1/2 cup roasted unsalted almonds
  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • 2 cups cherry tomatoes
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 pound uncooked casarecce pasta (or other short-cut pasta shape)
  • Freshly grated Pecorino Romano, chopped fresh basil and extra-virgin olive oil, for garnish

Directions

  1. Place almonds and garlic in a food processor; pulse until finely chopped. Add basil, tomatoes, salt and crushed pepper flakes; pulse to combine. With the food processor running, slowly drizzle the olive oil through the vegetable shoot until combined.
  2. Remove the pesto to a bowl; fold in cheese. Set aside.
  3. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water; drain the remaining water. Toss the cooked pasta with the pesto, stirring in a splash of pasta water at a time until the desired consistency is achieved.
  4. Spoon hot pasta onto plates; garnish with extra cheese, chopped basil and a drizzle of olive oil, if desired.

Nutrition Facts

1 serving: 592 calories, 32g fat (7g saturated fat), 16mg cholesterol, 756mg sodium, 61g carbohydrate (5g sugars, 5g fiber), 21g protein.

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