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Pesto alla Trapanese

Servings 6
Author Emily Weeks, RDN, LD


Pesto ingredients:

  • 1 cup packed fresh basil
  • 1/2 cup blanched almonds
  • 1/2 cup grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 clove garlic
  • 3/4 cup diced tomatoes I used canned Roma tomatoes
  • 3/4 cup olive oil
  • 16 oz farfalle pasta (or your pasta shape of choice)


  1. Bring a large pot of water to boil. Once boiling, add 1 Tbsp of salt and the pasta. Cook according to package instructions. Drain and set aside. 

  2. Meanwhile, combine all of the ingredients for the pesto except for the olive oil in the bowl of a food processor. Pulse a few times, then run on low while drizzling in the olive oil until smooth. 

  3. Toss the cooked pasta with the pesto and garnish with additional grated parmesan.