Pesto Trapanese (Sicilian Basil and Almond Pesto)

Almonds and fresh tomato add a delicious flavour to Valentina Harris's recipe for a classic Sicilian pesto
By Valentina Harris
Pesto Trapanese (Sicilian Basil and Almond Pesto)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 6 cloves garlic, peeled
  • 1 tsp salt
  • large handful of leaves basil
  • 150 g blanched almonds, roughly chopped
  • 4 ripe tomatoes, peeled and chopped
  • 6 tbsp olive oil
  • freshly ground black pepper
  • 750 g bavette or spaghetti


1. In a mortar pound the garlic, salt and basil into a paste.

2. Add the almonds, little by little, pounding after each addition, then the tomatoes.

3. When all the ingredients are reduced to a pulp, add the olive oil and the pepper.

4. Alternately use an electric blender, in which case the oil should be added at the beginning.

5. Bring a large saucepan of salted water to the boil. Add the bavette and cook briskly until 'al dente'.

6. Drain the pasta and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once.

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