Pesto Trapanese

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    834
based on 1 ratings

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

recipe updated Feb 20, 2019

Ingredients

  • Water icon
    Water
    0ml
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    400g
  • Garlic clove icon
    Garlic clove
    12g
  • Fresh basil icon
    Fresh basil
    50g
  • Fresh chili icon
    Fresh chili
    40g
  • Tomato icon
    Tomato
    400g
  • Almonds icon
    Almonds
    150g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    150ml
  • Pecorino cheese icon
    Pecorino cheese
    as needed

Tools

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

Step preview

  1. Prep and set aside garlic clove: peeled
  2. Prep and set aside fresh chili: deseeded
  3. Prep and set aside tomato: coarsely chopped
  4. Prep and set aside almonds: coarsely chopped
  5. Prep and set aside pecorino cheese: shaved
  6. Get a clean large saucepan
  7. Add water
  8. Add salt
  9. Boil
  10. Add spaghetti
  11. Cook until al dente
  12. Get a clean food processor bowl
  13. Add prepared garlic clove
  14. Add fresh basil
  15. Add prepared fresh chili
  16. Add prepared tomato
  17. Process until thick
  18. Stir prepared almonds
  19. Stir extra virgin olive oil
  20. Season with salt
  21. Drain pasta
  22. Transfer sauce to pasta
  23. Stir thoroughly
  24. Garnish with prepared pecorino cheese
  25. Serve
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