Top | Jamsa, Salsas, Sauces, Condiments

Pesto alla Trapanese (ATK)

(recipe, Katie Hickey)


  1. ¼ cup slivered almonds (or pistachios)
  2. 12 oz. cherry or grap tomatoes (about 2½ cups)
  3. ½ cup packed basil leaves
  4. 1 medium garlic clove, minced (about 1 tsp)
  5. 1 small pepperoncini, stemmed, seeded and minced (or ½ tsp red wine vinegar plus ¼ tsp red pepper flakes)
  6. table salt
  7. a pinch of red pepper flakes
  8. ⅓ cup extra virgin olive oil
  9. 1 lb. Pasta
  10. 1 oz. parmesean cheese, grated (about ½ cup)
  11. Reserved pasta water


  1. Toast almonds in a small skillet until toasty. Cool to room temperature.
  2. Process almonds, tomatoes, basil, garlic, pepperoncini, 1 tsp salt and red pepper flakes in food processor until smooth (about 1 minute). Scrape down sides. With motor running, drizzle in the olive oil slowly.
  3. Meanwhile, bring 4 quarts salted water to a boil. Add pasta and cook to al dente, reserving pasta water. Drain pasta and transfer back to cooking pot.
  4. Add pesto and ½ cup parmesean cheese to the pasta, adjusting consistency with pasta water until creamy. Serve immediately, passing more cheese at table.