Tomato Pesto - Pesto Alla Trapanese

You know I love tomatoes, so here’s one of my favourite pestos - tomato pesto! This delicious recipe comes from Sicily, Trapani which is why it’s called Pesto Alla Trapanese! The roasted tomatoes, the toasted nuts and the sweet garlic make this dish incredibly delicious - and it's naturally vegan! No need for cheese here!

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Serves: 6

Ingredients

• 16 medium-sized ripe tomatoes
• 6 cloves of garlic
• 30g fresh basil  (plus extra for garnish)
• 40  lightly toasted almonds
• 20g lightly toasted pine nuts
• 50-60 ml extra virgin olive oil
• Salt
• Black pepper
• 500-600 g Caserecce pasta

Method

1. Preheat your oven to 180°C fan mode and roast the Tomatoes and Garlic. Halve the tomatoes and place them on a baking tray.  Add the 6 cloves of unpeeled garlic and some fresh basil leaves, drizzle with a bit of olive oil and season with salt and pepper. Roast for about 25-30 minutes, until the tomatoes are soft and slightly caramelized. Once done, discard the roasted basil leaves and the tomato skin, but keep the roasted garlic.
2. Prepare the Pesto Alla Trapanese. If using a food processor combine the roasted tomatoes, peeled roasted garlic, fresh basil leaves, almonds, pine nuts, and a pinch of salt. Pulse until the ingredients are finely chopped and start to form a paste. Slowly drizzle in the extra virgin olive oil while the food processor is running, until the pesto reaches a creamy consistency. You may need to adjust the amount of olive oil based on your texture preference. Taste and season with additional salt if needed.
3. If using a pestle and mortar start by crushing the almonds and the pine nuts with roasted garlic until smooth. Mix in fresh basil leaves and grind until finely incorporated. Add the peeled roasted tomatoes and mash until combined and smooth. Gradually mix in extra virgin olive oil until the pesto reaches a creamy consistency. Taste and adjust with salt if needed. 
4. Bring a large pot of salted water to a boil, cook the caserecce pasta according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta. In a large bowl, toss the cooked caserecce with the prepared Pesto alla Trapanese. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up until it evenly coats the pasta. Plate the pasta and garnish with extra fresh basil leaves and a drizzle of olive oil. Serve immediately and enjoy your Caserecce with Pesto alla Trapanese!

Watch the video recipe

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