Pesto Trapanese

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

A quick pesto that can be kept in the fridge, ready to stir into pasta for a quick midweek meal.

recipe updated Jun 8, 2020


  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Fresh chili icon
    Fresh chili
    2 (about 40 g)
  • Tomato icon
    400 g (about 2 ¾)
  • Almonds icon
    150 g (about 1 cups)
  • Pecorino cheese icon
    Pecorino cheese
    as needed
  • Water icon
    as needed
  • Salt icon
    as needed
  • Spaghetti icon
    400 g (about ½ cup)
  • Fresh basil icon
    Fresh basil
    50 g (about 250)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    150 ml (about 136.5 g)


  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Food processor bowl
  • kCook icon Large saucepan

Step preview

  1. Add water and salt to a clean large saucepan
  2. Boil
  3. Add spaghetti to the pasta
  4. Cook until al dente
  5. Add garlic clove, fresh basil, fresh chili and tomato to a clean food processor bowl
  6. Process until thick
  7. Stir almonds and extra virgin olive oil into the sauce
  8. Season with salt
  9. Drain pasta
  10. Transfer sauce to pasta
  11. Stir thoroughly
  12. Garnish with pecorino cheese
  13. Serve
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