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Pesto Trapanese Recipe (Pesto alla Siciliano)

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

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

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 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

Instructions

    Cup of Yum
  1. Core the tomatoes, slice them in half, and place them cut side up on a rack over a sheet tray lined with parchment paper.
  2. 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.
  3. Set them to the side to cool to room temperature.
  4. 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.
  5. Next, add the tomatoes, almonds, and cheese to a blender and blend on high until smooth.
  6. 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.
  7. Boil the pasta in a large pot of salted boiling water according to its package.
  8. 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.
  9. 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

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

% 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.