Sicilian Pesto (Pesto Alla Trapanese)
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Sicilian Pesto
Category
condiment Side Dish
Servings
8
Prep Time
10 minutes
Calories
197
Author:
Giada De Laurentiis
Ingredients
- 1/2 cup toasted slivered almonds
- 1 clove garlic (peeled and smashed)
- 1 cup packed basil leaves
- 1 pint cherry or grape tomatoes (halved)
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
-
1/2 cup extra virgin olive oil
-
1/2 cup freshly grated parmesan cheese
Instructions
- In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the parmesan cheese.
- Serve tossed with pasta and fresh mozzarella, as a spread on crostini, on vegetables or protein.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 197
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 5 grams
- Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 6 milligrams
- Sodium
- 395 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
27 reviews & comments
@Lisa definitely! We recommend freezing it in an ice cube tray to make it easier to only defrost the portions that you want.
This recipe is amazing! The perfect thing to make when you have an abundance of cherry tomatoes. Wondering if this recipe can be frozen without the cheese and made at a later date. I would have the cheese after the pesto defrosted your thoughts are appreciated.
@Eva Yes! Giada prefers to freeze pesto in ice trays for easy portioned-out amounts.
Can this be frozen?
Can this be stored in the refrigerator, and if so, for how long?
I’m not easily impressed, saw this a few days ago and knew that I had to make it asap, well off to the store I went to get ingredients, made it Saturday evening with rigatoni pasta and also made garlic bread to dip it in.. let me just say that it will be on my make list for this summer, it is absolutely delicious. Next time I’ll add salmon or shrimp to this delicious sauce.. bravo Gilda, this one is a win.
Since it’s the end of the season I wanted to use my basil up before it was too late and found this recipe. I always make Giana’s classic pesto recipe which is delicious but found this one and it looked interesting so I made it the other day for a party and it is just amazing! I put it in a bowl with crackers and everyone gobbled it up. I will be making this recipe frequently. Thanks Giada for another great recipe!
This is a total hit for our family. I have roasted the tomatoes and the garlic but the rest I followed to the dot. Made also fresh spaghetti with it (I have a machine, so all done in about 15 mins) and mini green asparagus with prosciutto
Best recipe of the summer!! So easy, so fresh, so delicious! Definitely add the fresh mozzarella topping at the end, it really gives it that icing on the cake.
Made this tonight, absolutely delicious 😋
Hi! Do I need to store leftovers in the fridge?
This is the pesto I remember as a child! My grandfather who was born in Fraine, Chieti and he used to make this when he had an abundance of tomatoes from the garden. We had it with Busiate pasta. This recipe is a gem! Thank you for helping me relive so many great childhood memories one recipe at a time!!
So. dang. good! Who knew there was more than one type of pesto? Made this for my husband and he loved it!
This is a delicious tomato pesto for pasta and crostini! Used my garden tomatoes and basil. We all loved it!
Just made it with my bounty of cherry tomatoes ? and fresh ? I love the flavor and cannot wait to use it on everything.
This tasted as good as it looks! Whole family loved it on pasta and I'm using the leftover pesto for crostini's tonight—so easy too. Perfect for entertaining too, I know it will be one of those dishes that people will want the recipe for and ask where I got it :)
I even had it over eggs this morning and it was fabulous!
Perhaps it was the anemic, store bought cherry tomatos, but this was a little dissappointing. Not a lot of flavor, I did add a little more cheese to buzz it up but probably would not make this again.
Holy cow! This is the most wonderful, different pesto we have ever had! Used our garden veggies to make this. We had it over homemade French bread that we grilled and it was fabulous. Already shared the recipe with a ton of people! Thank you so much!
With the amount of homegrown cherry tomatoes coming my way, this recipe lends itself very useful! I tossed generously with freshly made orecchiette and sprinkled on more grated parmesan. I'm hooked. È eccellente!