Pesto Alla Trapenese

Pesto alla Trapanese, a western Sicilian staple, blends peak-season cherry tomatoes, toasted almonds, basil, mint, and olive oil with Parmigiano Reggiano. It comes together in minutes—often before the pasta is done—yielding a bright, subtly nutty sauce that captures Mediterranean summer. Enjoy with weeknight pastas, grilled seafood, or simply serve with crusty bread.

🍴PESTO ALLA TRAPANESE ingredients🍴
For the Pesto:
2 cups cherry tomatoes
⅓ cup slivered almonds
1 clove of garlic, peeled and smashed
Pinch of crushed red pepper flakes
1 cup of packed fresh basil leaves
½ cup of packed fresh mint
½ tsp Kosher salt
⅓ – ½ cup extra virgin olive oil
⅓ cup freshly grated Parmigiano Reggiano or Pecoino Romano

For the Pasta:
1 lb dried pasta, such as strozzapretti
8 oz ball of fresh mozzarella
High-quality extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
Fresh basil leaves

FULL RECIPE INSTURCTIONS + PRINTABLE:
https://www.wellseasonedstudio.com/pesto-alla-trapanese/

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