Description
Pesto alla Trapanese is a vibrant Sicilian summer pesto made with fresh cherry tomatoes, toasted almonds, fresh basil and mint, garlic, and high-quality olive oil, combined with grated Parmigiano Reggiano cheese. Served over your choice of pasta and topped with fresh mozzarella, this dish offers a bright, fresh, and creamy twist on traditional pesto that celebrates summer’s peak flavors in just 30 minutes.
Ingredients
Tomato 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 leaves
- ½ tsp kosher salt
- ⅓-½ cup extra virgin olive oil
- ⅓ cup Parmigiano Reggiano or Pecorino Romano, grated
Pasta & Garnish
- 1 lb dried pasta (such as strozzapreti, cavatelli, or rotini)
- 8 oz ball of fresh mozzarella, room temperature
- High-quality extra virgin olive oil, for drizzling
- Flaky sea salt, for finishing
- Freshly ground black pepper, for finishing
- Fresh basil leaves, for garnish
Instructions
- Make the tomato pesto: Place cherry tomatoes, slivered almonds, garlic clove, and crushed red pepper flakes in a food processor and pulse 10-15 times. Add basil, mint, and kosher salt and pulse a few more times until the herbs are finely chopped. With the processor running, slowly stream in ⅓ cup of extra virgin olive oil until the sauce is creamy but still slightly loose. Add more olive oil if a thinner consistency is desired.
- Stir in the cheese: Transfer the tomato pesto to a bowl and mix in the grated Parmigiano Reggiano cheese thoroughly. Taste and adjust seasoning as needed.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water before draining.
- Combine pasta with pesto: Transfer the pesto to a large deep skillet over medium heat. Warm the sauce gently, then add the drained pasta along with most of the reserved pasta water. Toss well to coat the pasta evenly, adding more pasta water if necessary to loosen the sauce.
- Finish and serve: Divide the pasta among serving bowls or on a large platter. Top each serving with torn pieces of fresh mozzarella. Drizzle with extra virgin olive oil, sprinkle with flaky sea salt and freshly ground black pepper, and garnish with fresh basil leaves. Serve immediately and enjoy the fresh flavors.
Notes
- To toast almonds, place them in a dry skillet over medium heat and stir frequently until fragrant and golden, about 3-5 minutes. Let cool before using.
- If you prefer a spicier pesto, increase the crushed red pepper flakes slightly.
- Use high-quality olive oil and freshly grated cheese for the best flavor.
- This pesto can be made ahead and stored in the refrigerator for up to 2 days; bring to room temperature and stir before serving.
- Fresh mozzarella should be at room temperature for best melting and texture in the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, Sicilian
