Vegan

Pesto alla Trapanese

Vegan
Vegetarian
Pasta
Authentic Sicilian
Authentic Italian
Authentic European
Portions2 peopleChangeTiming 17 minsView
Ingredients8 IngredientsViewSwitzerland52 % localView
  • 10  leaves basil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  clove fresh garlic
    Swiss ingredient in season
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  • 1  fresh tomato
    Foreign ingredient
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 1  pinch of ground black pepper
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  • 4  tablespoons olive oil
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  • 15  grams peeled almonds
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  • 1  pinch of salt
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  • 0.5  teaspoon salt
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  • 200  grams spaghetti
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 1 fresh tomato and 10 leaves basil
Add water to a large saucepan and bring to the boil over high heat
Add 200 grams spaghetti and 0.5 teaspoon salt to the boiling water and cook the pasta for 10 minutes (or according to package instructions)
Heat up a small frying pan over medium heat for about 1 minute
Add 15 grams peeled almonds to the frying pan and toast them for about 2 minutes while stirring regularly
Peel 1 clove fresh garlic
Add the almonds, tomatoes, basil, garlic, 4 tablespoons olive oil, 1 pinch of salt and 1 pinch of ground black pepper to the blender and blend until smooth
Drain the spaghetti with a colander, add them back to the saucepan and stir in the pesto from the blender
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Pesto alla Trapanese

Italian flag
Sicily

Spaghetti with pesto served on a white plate
Timing 17 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 10  leaves basil
  • 1  clove fresh garlic
  • 1  fresh tomato
  • 1  pinch of ground black pepper
  • 4  tablespoons olive oil
  • 15  grams peeled almonds
  • 1  pinch of salt
  • 0.5  teaspoon salt
  • 200  grams spaghetti

Scan for more details

Tools

  • 1 small frying pan
  • 1 large saucepan
  • 1 blender
  • 1 colander

Pesto alla Trapanese

Italian flag
Sicily

Instructions

Wash 1 fresh tomato and 10 leaves basil
Add water to a large saucepan and bring to the boil over high heat
Add 200 grams spaghetti and 0.5 teaspoon salt to the boiling water and cook the pasta for 10 minutes (or according to package instructions)
Heat up a small frying pan over medium heat for about 1 minute
Add 15 grams peeled almonds to the frying pan and toast them for about 2 minutes while stirring regularly
Peel 1 clove fresh garlic
Add the almonds, tomatoes, basil, garlic, 4 tablespoons olive oil, 1 pinch of salt and 1 pinch of ground black pepper to the blender and blend until smooth
Drain the spaghetti with a colander, add them back to the saucepan and stir in the pesto from the blender