Pesto alla Trapanese
Pesto alla Trapanese
Ingredients
For the Pesto
- 100 g blanched almonds
- 50 g Pecorino cheese
- 100 g cherry tomatoes
- 2 garlic, cloves
- 1 handful basil
- 3 tablespoons olive oil, plus more for drizzling
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
For the Pasta
- 400 g fresh pasta
- 1 teaspoon salt, for pasta water
- 1/4 cup pasta water, reserved
Instructions
- 1
Place the blanched almonds, Pecorino cheese, cherry tomatoes, and garlic cloves into a food processor. Add the basil and a good glug of olive oil (approximately 3 tablespoons). Season with salt and pepper to taste.
⏱️ 3 min
- 2
Blend the ingredients until a chunky paste forms. Be careful not to over-blend; the pesto should retain some texture.
⏱️ 2 min
- 3
Bring a large pot of water to a rolling boil. Add a generous pinch of salt to the boiling water.
⏱️ 3 min•🌡️ 100
- 4
Add the fresh pasta to the boiling water and cook for approximately 2 minutes, or until it is al dente. Fresh pasta cooks quickly, so keep a close eye on it.
⏱️ 2 min•🌡️ 100
- 5
Before draining, reserve about 1/4 cup of the pasta water. Carefully drain the cooked pasta.
⏱️ 1 min
- 6
Transfer the drained pasta directly into the bowl containing the prepared pesto. Add a little bit of the reserved pasta water to the pasta and pesto mixture. This will help loosen the pesto and create a smoother, more cohesive sauce.
⏱️ 2 min
- 7
Mix all the ingredients thoroughly until the pasta is well coated with the pesto. Serve immediately in bowls, drizzled with a little more olive oil and garnished with fresh basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto alla Trapanese
For the Pesto
- 100 g blanched almonds
- 50 g Pecorino cheese
- 100 g cherry tomatoes
- 2 garlic, cloves
- 1 handful basil
- 3 tablespoons olive oil, plus more for drizzling
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
For the Pasta
- 400 g fresh pasta
- 1 teaspoon salt, for pasta water
- 1/4 cup pasta water, reserved
Instructions
- 1
Place the blanched almonds, Pecorino cheese, cherry tomatoes, and garlic cloves into a food processor. Add the basil and a good glug of olive oil (approximately 3 tablespoons). Season with salt and pepper to taste.
⏱️ 3 min - 2
Blend the ingredients until a chunky paste forms. Be careful not to over-blend; the pesto should retain some texture.
⏱️ 2 min - 3
Bring a large pot of water to a rolling boil. Add a generous pinch of salt to the boiling water.
⏱️ 3 min•🌡️ 100 - 4
Add the fresh pasta to the boiling water and cook for approximately 2 minutes, or until it is al dente. Fresh pasta cooks quickly, so keep a close eye on it.
⏱️ 2 min•🌡️ 100 - 5
Before draining, reserve about 1/4 cup of the pasta water. Carefully drain the cooked pasta.
⏱️ 1 min - 6
Transfer the drained pasta directly into the bowl containing the prepared pesto. Add a little bit of the reserved pasta water to the pasta and pesto mixture. This will help loosen the pesto and create a smoother, more cohesive sauce.
⏱️ 2 min - 7
Mix all the ingredients thoroughly until the pasta is well coated with the pesto. Serve immediately in bowls, drizzled with a little more olive oil and garnished with fresh basil.
⏱️ 2 min