This tasty Pesto Trapanase recipe, which combines blended roasted tomatoes, cheese, herbs, and almonds, makes the most amazing sauce for pasta. I would venture to say it is every bit as good as a typical basil pesto and can be used the same way.
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→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/pesto-trapanese/
→ Ingredients
3 pounds fresh tomatoes
½ cup + 2 tablespoons olive oil
1 cup skinned almonds
8 ounces finely grated Pecorino Romano + more for garnish
1 cup packed basil leaves, about 45-50 leaves
6-8 fresh mint leaves
2 garlic cloves
1 tablespoon balsamic vinegar
1 pound pasta
coarse salt and fresh cracked pepper to taste
Watch more recipe videos:
Pasta al Limone: https://youtu.be/GA4eBZVM4TI
Pasta Putanesca: https://youtu.be/1KjXEW7FP0U
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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26 Comments
Amazing. Making this tonight. Thanks. Great teacher too
Btw- your hummus recipe is amazing too. Making that often.
My absolute, favorite pesto! Great job!
If you use canned San Marzano tomatoes, would you still roast them in the oven for 30 minutes or forego thst part of the recipe?
Oh my! I need this! Thank you for making in a blender, can regular basil pesto be made this way, too? Will omitting mint ruin it? And my heavens, I hope you did not waste all that goodness still stuck in the blender!😊
I belive i heard something once about not using ilive oil in a blender, because it turns it bitter?
Any truth to that?
Great recipe from you to us on this side of YT!
Thank you very much ❤
Nothing ruins Italian food like balsamic vinegar. Shocking!
Can't wait to make it. Would adding a small amount of chicken be too much?
Thank you. God bless you
Yesssss…this is Magnifico! Thank you Chef, for showing us how to take this pesto up "ANOTHA- NOTCH"! (as Emeril would say). Cing-cing Ahh-salute' 🥂
Can't wait to try this!!!! I've been making fresh pomodoro almost weekly for the last month (with varieties of cherry tomatoes) – sooo good. In lieu of that next week, I will definitely make this! Hubby is allergic to almonds, so I'm thinking pistachios!!!!! Can't wait. Speaking of pistachios – there is a delicious pistachio pesto I have seen being made which I bet is also delicious!!!
6 months in the freezer
Are you kidding
Bow ties
Mezzi rigatoni
Sauce is gone
I never heard of Sicilian pesto
Mom was from Napoli
💕💕💕💕💕💕💕
I will be making this asap.
I never would have suspected there was a tomato 🍅 base in that sauce.
Grating cheese over parchment; why haven’t I done that before. Thanks Chef for the tip!
Beautiful Thing! Thanks,Billy
May I ask where did you get your pasta pot? Did that insert basket come with it? Thank you kindly! Can't wait to try these pesto!
Pecorino Siciliano
This looks interesting! Thank you, Chef, for sharing yet another recipe.
Nice! Old Italian here. Never tire of learning and watching food being beautifully prepared.
Will do it! I'm a fresh tomato fan!
Made this, it was incredible. Thanks.
New subscriber here. Looks fab. Good call on the Balsamic!
Bravo for keeping skins and seeds! Full flavor! And bravo for the balsamic. I like to use a little vinegar with canned tomatoes it seems to me it helps neutralize the canned flavor. Maybe I’m wrong.