Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint)
Published June 25, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound plum tomatoes (see Tip)
- ⅓cup blanched, slivered almonds
- 2garlic cloves, peeled
- 1½cups packed mint leaves, coarsely chopped
- Kosher salt (such as Diamond Crystal) and black pepper
- ⅓cup olive oil
- 1pound busiate, fusilli lunghi or spaghetti
- ¼cup grated pecorino
Nutritional analysis per serving (4 servings)
721 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 96 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 22 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large covered pot of water to a boil on high. Core the tomatoes, then cut a shallow X into the bottom of each one.
- Step 2
Meanwhile, in a small dry skillet, toast the almonds on medium until golden brown and fragrant, stirring often, about 3 minutes. Cool completely.
- Step 3
Place the tomatoes in the boiling water and cook until skins start curling, 1 to 2 minutes. Transfer the tomatoes to a colander and run them under cold water until they are no longer hot. Remove pot of water from heat but do not discard water.
- Step 4
Once tomatoes are cool, use the tip of a paring knife to pull off the loosened skin. Cut tomatoes into halves and remove the seeds. Chop the tomato flesh.
- Step 5
In a food processor, pulse the almonds with the garlic until finely chopped. Add the mint, tomatoes, 1¼ teaspoons salt and ¼ teaspoon pepper. Pulse until the mint is finely chopped, stopping to scrape down the side of the bowl occasionally. Transfer to a bowl and stir in the olive oil. Taste and adjust seasoning, if necessary. (This recipe makes about 2 cups pesto. If you’d like, you can store the pesto in the refrigerator in a narrow, airtight container covered with a thin film of olive oil for up to 4 days.)
- Step 6
Reheat the same pot of water to a boil on high. Add salt and cook the pasta according to package directions. To serve, toss the pesto with the cooked pasta and pecorino.
- If your tomatoes are particularly ripe, you can use a teaspoon to scoop out the seeds. If they’re on the firmer side, use (clean!) fingers to dig out the seeds. If you don't feel like peeling and blanching you can just seed the tomatoes, but be aware it will change the final texture of the pesto and make it chunkier.
Private Notes
Comments
I am genuinely excited about making this. I love the idea of pesto with mint and I’ve never heard of it for some strange reason, though I know I have heard the word “Trapanese“. I really have never understood skinning and seeding tomatoes. The only reason I can think it might be desired is in a very fancy dish that requires removal of texture. The way I think about tomatoes is that the skin and the seeds are part and parcel of the tomato and are full of fiber and vitamins and texture that I like. I’m going to make this dish with the tomatoes as God gave them to us and see if I like it.
Inspired by this recipe I varied my Red Pesto recipe that haven't done in a while as the ingredients, mainly basil and pine nuts, are so expensive. I used the almonds and mint (the type I grow in my garden, not sure which kind that is - to my surprise it didn't overpower the other flavors). Instead of fresh tomatoes, I used sun-dried tomatoes (provides a more intense flavor, imo). I added a shallot and chillies from my original recipe. Voila, great red pesto that doesn't break the bank!
Not tomato season here yet. Can I use high wuality canned?
Yes. it's IMO much better with basil, and using a mortar and pestle rather than a food processor.
July 21, 2025. OK, but not great. But certainly is a vegetarian option. In checking, I found that most of the Sicilian recipes call for basil instead of mint, or a combination of basil and mint, usually about two parts, basil to one part mint.
This was good, made it with garden-grown mint which came through nicely, but I would cut the salt next time. Use half and add more to taste. Mine also had a bit of a harsh garlic after-taste but maybe I should have used fresher or more aromatic garlic. The whole dish was decent but not knock-your-socks-off good. I am thinking of trying a version with Italian sausage for more substance and depth.