Pesto Trapanese Recipe (Pesto alla Siciliano)

Name: Pesto Trapanese Recipe (Pesto alla Siciliano)
Prep time: 15 min
Cook time: 35 min
Yield: 8 serving
Ingredients: 3 pounds fresh tomatoes; ½ cup + 2 tablespoons olive oil; 1 cup skinned almonds; 8 ounces finely grated Pecorino Romano + more for garnish; 1 cup packed basil leaves; 6-8 fresh mint leaves; 2 garlic cloves; 1 tablespoon balsamic vinegar; 1 pound pasta; coarse salt and fresh cracked pepper to taste

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
8
Calories
552 kcal
Course
Main Course
Cuisine
Italian

Pesto Trapanese Recipe (Pesto alla Siciliano)

Frida Davis

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This tasty Pesto Trapanese Recipe of blended roasted tomatoes, cheese, herbs, and almonds makes the most amazing sauce for pasta.

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Ingredients

Servings

3 pounds fresh tomatoes
½ cup + 2 tablespoons olive oil
1 cup skinned almonds
8 ounces finely grated Pecorino Romano + more for garnish
1 cup packed basil leaves about 45-50 leaves
6-8 fresh mint leaves
2 garlic cloves
1 tablespoon balsamic vinegar
1 pound pasta
coarse salt and fresh cracked pepper to taste

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Instructions

Core the tomatoes, slice them in half, and place them cut side up on a rack over a sheet tray lined with parchment paper.
Drizzle on 2 tablespoons of olive oil, season with salt and pepper, and bake on a middle rack in the oven at 475° for 30 minutes.
Set them to the side to cool to room temperature.
In the meantime, add the almonds to a large non-stick or stainless-steel skillet and cook over low-medium heat for 4 to 6 minutes while constantly stirring using a spoon or by flipping the pan just until about half of them are lightly browned. Set them aside.
Next, add the tomatoes, almonds, and cheese to a blender and blend on high until smooth.
Next, add in the ½ cup of olive oil, basil, mint, garlic, and optional balsamic vinegar, and blend on high until completely smooth with no specks of any herbs. Set it to the side.
Boil the pasta in a large pot of salted boiling water according to its package.
Drain the pasta and add it to a large bowl or pot along with ½ the sauce and toss with a ¼ cup of finely grated pecorino Romano.
Serve with additional grated pecorino Romano cheese. There will be enough sauce left over for another pound of cooked pasta. However, I usually freeze the remaining sauce.

Notes

Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta, and the sauce will hold in the refrigerator for up to 5 days. The sauce itself will freeze well for up to 6 months.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 3 to 4 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Use 1 tablespoon of dry basil and 1 teaspoon of dry mint instead of fresh.
Any olive oil that is expeller or cold pressed, bottled at the source, organic, and on sale is what I buy.
A food process or mortar and pestle may also be used.
I prefer this sauce to be completely smooth, but it can be chunky.
You can use the stems of fresh basil or mint as long as they are tender. Fresh herb stems have excellent flavor.
This recipe makes enough for 2 pounds of pasta, which serves about 8 people.

Nutrition Information

Show Details

Calories 552kcal (28%) Carbohydrates 54g (18%) Protein 21g (42%) Fat 29g (45%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.003g Cholesterol 29mg (10%) Sodium 353mg (15%) Potassium 671mg (19%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 1725IU (35%) Vitamin C 24mg (27%) Calcium 376mg (38%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 552 kcal

% Daily Value*

Calories	552kcal	28%
Carbohydrates	54g	18%
Protein	21g	42%
Fat	29g	45%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	16g	80%
Trans Fat	0.003g	0%
Cholesterol	29mg	10%
Sodium	353mg	15%
Potassium	671mg	14%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	1725IU	35%
Vitamin C	24mg	27%
Calcium	376mg	38%
Iron	2mg	11%