Pesto Trapanese

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    777
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 Oct 8, 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    2
  • Fresh chili icon
    Fresh chili
    2 (40g)
  • Tomato icon
    Tomato
    400g (about 2¾)
  • Almonds icon
    Almonds
    150g (about 1 cup)
  • Pecorino cheese icon
    Pecorino cheese
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    400g (about ½ cup)
  • Fresh basil icon
    Fresh basil
    50g (about 1⅛ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    150ml (½ cup)

Tools

  • 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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