Pesto alla Trapanese (Fresh Summer Tomato Pesto)
Pesto alla Trapanese, a western Sicilian staple, blends peak-season cherry tomatoes, toasted almonds, basil, mint, and olive oil with Parmigiano Reggiano. It comes together in minutes—often before the pasta is done—yielding a bright, subtly nutty sauce that captures Mediterranean summer. Enjoy with weeknight pastas, grilled seafood, or simply serve with crusty bread.
Servings: 6 -8 servings
Calories: 462kcal
Video
Ingredients
For the Pesto
- 2 cups (1 pint) cherry tomatoes
- ⅓ cup (50g) slivered almonds, unsalted, toasted
- 1 garlic clove, peeled and smashed
- Pinch of crushed red pepper flakes
- 1 cup packed fresh basil leaves
- ½ cup packed fresh mint
- ½ tsp kosher salt
- ⅓-½ cup extra virgin olive oil
- ⅓ cup Parmigiano Reggiano or Pecorino Romano, grated
For the Pasta
- 1 lb dried pasta, such as strozzapreti, cavatelli, or rotini (something that holds onto the sauce!)
- 8 oz ball of fresh mozzarella, room temperature
- High-quality extra virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- Fresh basil leaves
Instructions
- Make the tomato pesto. Place 2 cups cherry tomatoes, ⅓ cup slivered almonds, 1 garlic clove, and a pinch of crushed red pepper flakes in a food processor, then pulse about 10-15x. Add 1 cup basil, ½ cup mint, and ½ tsp kosher salt, then pulse a few more times, until the herbs are finely chopped. With the motor running, slowly stream in ⅓ cup extra virgin olive oil until the mixture is creamy, but still a bit loose. You can add the remaining olive oil to make a thinner sauce if you like.
- Stir in the cheese. Transfer the sauce to a bowl, then stir in ⅓ cup of freshly grated Parmigiano Reggiano. Taste and adjust seasoning.
- Cook the pasta. Bring a large pot of salted water to a rapid boil. Add 1 lb of pasta, then cook according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- Combine with pesto. Place the pesto in a large skillet with deep sides set over medium heat. When the sauce is warm, add the drained pasta along with most of the reserved cooking water. Toss thoroughly until the pasta is evenly coated. Transfer to a large platter or individual bowls.
- Finish, then serve! Top each bowl with a bit of hand-ripped fresh mozzarella cheese. Garnish with a drizzle of extra virgin olive oil, a pinch of flaky sea salt, freshly ground black pepper, and a few small basil leaves. Enjoy!
Notes
- Nutrition facts assume 8 servings.
- Pesto can be blended up to 3 days ahead; store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
- Once you add pasta, the full dish keeps well for a few days in the fridge. If needed, refresh with a splash of warm water and a drizzle of olive oil before serving.
- Freeze pesto (without cheese) in ice-cube trays for up to 2 months. Thaw, then stir in Parmigiano Reggiano.
Nutrition
Calories: 462kcal | Carbohydrates: 48g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 401mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 2mg
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