Pesto Trapanese

This is a suprise, wonderful pesto, from Sicily.

Yield: 4 servings
Community Recipe from


  • xC2xBE pound(s) Cherry Tomatoes, very ripe and sweet
  • 12 piece(s) Basil Leaves, large/fresh
  • xE2x85x93 cup(s) Whole Almonds Lightly toasted
  • 1 clove(s) Garlic Crushed
  • xC2xBC teaspoon(s) Crushed Red Pepper
  • xC2xBD teaspoon(s) Coarse Sea Salt - Plus more for pasta water
  • xC2xBD cup(s) Extra Virgin Olive Oil
  • 1 pound(s) Spagetti
  • xC2xBD cup(s) Parmagiano Cheese Freshly Grated


  1. While pasta is cooking in boiling, salted water, combine first 7 ingredients in a food processor or blender and blend into a paste.

  2. When pasta is done, toss with just enough pesto to coat.

  3. Plate, sprinkle with cheese and a drizzle of olive oil, and serve.

  4. Options -

  5. Sea Salt replace with Kosher Salt
January 2012

This recipe is a personal recipe added by Denismor1 and has not been tested or endorsed by MyRecipes.

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