Pesto Trapanese Recipe

Pesto Trapanese Recipe

Pesto Trapanese Recipe


  • 1/4 cup slivered, blanched almonds

  • 2 1/2 cups (3/4 lb.) cherry tomatoes

  • 1/2 cup whole basil leaves

  • 1 clove garlic, crushed

  • 1 tsp kosher salt

  • pinch red pepper flakes, more to taste

  • 1 pepperoncini, roughly chopped

  • 1/2 cup olive oil

  • 1 lb cooked pasta (spaghetti or linguine)

  • 1/2 cup “pasta water,” held in reserve if needed

  • 1/2 cup grated parmesan cheese



  1. Toast almonds over medium heat in frying pan atop stove, 2 – 4 minutes.

  2. Add almonds, cherry tomatoes, basil, garlic, salt, red pepper flakes, & pepperoncini into food processor or blender and run for about 1 minute.

  3. Remove spout and gradually add olive oil until fully incorporated.

  4. Mix with cooked pasta. Add some/all of reserved pasta water if pesto is too thick.

  5. Add grated cheese, mix well, and serve immediately.

  6. Notes

  • Pesto may be made in advance and reserved for a couple of hours at room temperature, before being added to freshly cooked pasta. If its use is delayed longer than that, it should be refrigerated and may be kept up to 2 days.

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