Pesto alla Trapanese

I recently learned to make pesto alla trapanese. It is ridiculously simple, I don’t know why I waited so long! Now, I make it all the time. The almondy taste and crunchiness of the Romana almonds elevate this pasta to a different elegant exotic planet. Also, the ingredients of the sauce are all raw, therefore, it’s extra good for you.


1 bag of pasta (sedani, linguine, or gemelli)
1 tin 400 gr San Marzano tomatoes
1 big bunch of fresh basil
100 gr of Romana peeled or unpeeled almonds
1 clove of garlic
100 ml extra virgin olive oil
pinch of fine sea salt from Trapani
50 gr of freshly grated cheese (parmigiano or pecorino, optional)


1. While the pasta is cooking, put all the remaining ingredients, except the cheese, in a food processor or a mortar. Grind well, but not too much. I like to add some of the almonds at the very end of grinding, to allow for bigger pieces.
2. Drain the pasta al dente. Add the sauce to the pasta and mix well.
3. If you are using cheese, add the cheese and mix.  Serve immediately.

3 Comments Add yours

  1. Lori says:

    This sounds delicious. Do you drain the tomatoes and about how much is a “big bunch” of basil? Thx

    1. Danielle @Gustiamo says:

      Ciao Lori! Great questions. Yes, drain the tomatoes. A lot of basil. A small bouquet!

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