Pasta with Tomato and Almond Pesto (pesto Alla Trapanese)

Four servings • 30 minutes to prepare

Note: Items in photo may be slightly different than recipe.

A half teaspoon of red wine vinegar and 3/4 teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, use a blender. This can easily be made with a gluten-free pasta if you have an intolerance or just want to cut back on the wheat products.

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  • 1/4 cup slivered almonds
  • 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
  • 1/2 cup packed fresh basil leaves
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon)
  • Table salt
  • pinch red pepper flakes (optional)
  • 1/3 cup extra-virgin olive oil
  • 1 lb. pasta, preferably linguine or spaghetti


  1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
  2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
  4. Add pesto to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately.

Nutritional Information

This recipe inspired in part or in whole from here.

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