Trapanese Pesto

Makes 1 cup


  • 1/2 cup raw almonds
  • 10 tolarge cherry tomatoes, skinned and coarsely chopped
  • 3 cloves garlic, peeled
  • 8 basilleaves, torn into small pieces
  • Few grains coarse salt
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup grated Pecorino Romano


  1. Grind the almonds in a food processor or spice grinder until they are coarse crumbs. Transfer them to a small non-stick sauté pan and toast them until they are fragrant and have taken on a little color. Transfer to a bowl. Set aside.
  2. Place the tomatoes in boiling water for a few minutes until the skin blisters; cool, peel, remove the seeds and break them up. Set aside. Or make a slit in each one and microwave them on high heat for 1 to 2 minutes until skins are cracked. Cool, peel, chop and set aside.
  3. Add the garlic and almonds to the mortar and crush. Add the basil and grind the mixture. Add salt.
  4. Add the tomatoes and drizzle in olive oil until a thick sauce is obtained. Season with salt and pepper.
  5. Cook the busiate, drain and mix with sauce; sprinkle with grated pecorino Romano cheese.

This recipe was featured on Season 28 - Episode 2808.

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I watched this episode on PBS antenna TV so I didn’t get to rewind to watch again on how to make the fresh pasta. I bought the durum flour and forgot the approximate ratio of flour to water. I know after kneeding 5 minutes place under the bowl for 30 minutes.
Thank you for your wealth of information and delicious recipes. We adore you so much 🙂
Cliff Johnson

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