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

  • 6Servings
  • 434Calories
  • 15gFat
  • 61gCarbohydrates
  • 12gProtein
  • 8mgSodium
  • 4gSugar
  • 4gFiber

This recipe inspired in part or in whole from here.

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