Tomato and Almond Pesto
A bright Sicilian-style sauce with roasted garlic and toasted almonds
Why This Recipe Works
Known in Sicily as Pesto alla Trapanese, this version swaps the heavy herbs and pine nuts of Genovese pesto for sweet tomatoes and toasted almonds. It is a brighter, more acidic alternative that comes together quickly in a food processor.
Instructions
Pulse the tomatoes, basil, almonds, pepperoncini, garlic, and red pepper flakes in a food processor. Continue pulsing until the ingredients are finely chopped but still retain some texture from the almonds—avoid processing into a completely smooth puree.
Transfer the mixture to a medium bowl and whisk in the olive oil and Parmesan cheese. Stir until the oil is emulsified and the cheese is evenly incorporated throughout the sauce.
Serve immediately while the flavors are vibrant, ideally tossed with warm pasta.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- pepperoncini: 1/2 tsp red wine vinegar and 1/4 tsp red pepper flakes
