Pesto Trapanese Recipe (Pesto alla Siciliano)
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
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Servings
8
-
Calories
552 kcal
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Course
Main Course
-
Cuisine
Italian
Pesto Trapanese Recipe (Pesto alla Siciliano)
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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
- 3 pounds tomato fresh
- ½ cup olive oil 2 tablespoons
- 1 cup almonds skinned
- 8 ounces Pecorino Romano cheese finely grated; plus more for garnish
- 1 cup basil about 45-50 leaves, packed leaves
- 6-8 mint leaf fresh
- 2 garlic cloves
- 1 tablespoon balsamic vinegar
- 1 pound pasta
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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