Pesto alla Trapanese

Spring wrapped around your favorite pasta shape! This Pesto alla Trapanese is a Sicilian take on pesto that trades pine nuts for almonds and adds juicy tomatoes for a sun-kissed twist. Simple ingredients, easy making. Just the way that we all like!

The almond paste gives it body, the fresh herbs bring brightness, and Fresh & Peppery Picual extra virgin olive oil ties it all together with its bold green notes and that lovely peppery finish. Think of it as a love letter from the Mediterranean; only in sauce form.

Recipe

Ingredients

• 220 g of your favorite pasta (short pasta works best—think fusilli or casarecce)

• 2 medium tomatoes

• 40 g almonds

• 1 garlic clove

• ¼ cup Grovehood Collective Picual extra virgin olive oil

• Salt to taste

• A bunch of basil leaves (plus extra to serve)

• A bunch of curly parsley

Method

• Bring a pot of water to a boil.

• While waiting, score the tomatoes with a shallow cross at the base.

• Blanch the tomatoes for 30 seconds, then shock them in a bowl of iced water.

• After a minute, peel the skins easily, halve them, and scoop out the seeds.

• In the same boiling water, blanch the almonds for 1–2 minutes.

• Blend the almonds and garlic clove in a food processor to form a rough paste (add a splash of water if needed).

• Add peeled tomatoes, basil, parsley, olive oil, and salt. Blend until smooth but still textured—it should feel alive!

• Cook the pasta according to the package, but stop 2 minutes early.

• Drain and return to a pot, mix in the pesto, and warm over medium heat for 1–2 minutes, stirring gently.

• Serve topped with more fresh basil, a swirl of extra virgin olive oil, and cheese if you like.

Simple, seasonal and flavourful! This is the kind of dish that tastes like a secret passed down through generations (or across Instagram DMs). Thanks, Anna (@_eatsabouteating), for bringing more Mediterranean vibes to our kitchen!