Sunday, June 14, 2015

Pesto alla Trapanese

Pesto alla Trapanese - With ripe grape tomatoes that are bursting with flavor, fresh basil, and ground almonds to add body to the sauce, this is the ultimate fresh tasting pasta!

Pesto alla Trapanese from

Today is such a lazy day here. Mostly because I tried to stay up late last night to keep Kevin company while he smoked 3 chickens to take down to work at 1 AM. Why in the world was he taking food to work at the time of the night err morning? Well, when he got transferred to days, he promised the night crew that he would bring in some of our smoked chicken. He had been bragging about it to everyone for over a year, but never took any in to them. So, he decided he would make good on his promise of bombtastic smoked chicken. But, they take their "lunch" at 1 AM. Hence the midnight smoking session, and delivery. 

He took a chicken that just had a garlic and herb rub on it, one with my regular BBQ sauce, and one with my new Blackberry BBQ sauce. He wanted me to make my Roasted Strawberry BBQ sauce, but it was last minute and, well I just didn't feel like running to the store at 9 PM to get strawberries.  

I kind of laughed because he spent 4 hours smoking those chickens and he said that they were gone in a matter of minutes. Don't get me wrong, that is awesome that everyone liked them so much. But dang!

Pesto alla Trapanese from

Now remember I said I "tried" to stay up? Ya, that didn't quite work out. Now that he is working days, and we are getting up at 4 AM, this girl turns into a pumpkin by about 8 PM. I know, it is sad, I am officially old now! I just saw an eCard on Pinterest that said, "You know that you are old when you are getting up on a Saturday morning when you used to be going to bed. Yup, that pretty much tells my story now. *sigh* 

So I didn't get to sleep until 11 or so, but the bod tried to wake up at 4 AM. NO!! I made myself go back to sleep, and kind of dozed until 6 AM when I finally gave up and just got out of bed. 

Now, what does that have to do with this super yummy pasta? Well, not much except that it is one of the easiest meals I  have made in a long time, so it is perfect for those days when you are feeling like a zombie from no sleep but need to get a meal on the table. 

The first time I made this pesto was about 3 weeks ago. Kevin had come home from work not feeling well, summer cold (yuck), so I knew he wouldn't want anything heavy or super filling for dinner. I decided that a nice, light, fresh pesto would be the ticket, and boy was a right. I fell in love with it as soon as I gave it a taste, I actually had a couple of spoonfuls straight out of the food processor, before it even got anywhere near the pasta. But, especially with him being sick, I wasn't sure how he would feel because he has expressed to me in the past that he isn't on the pesto band wagon with me. 

My hesitation was totally unfounded because he loved it, and went back for seconds. How could he not love it? Seriously! This pesto screams summertime to me. With the sweet juiciness of fresh grape tomatoes, the fresh basil, and garlic....hellooooo YUM!! Then you add the blanched almonds to give the sauce some body, and that grated Parm for some salty richness? Oh ya baby, this pesto rocks!! 

Pesto alla Trapanese from

1 year ago - Eggplant Parmesan
2 years ago - Herbed Garlic Bread
3 years ago - Late-Night Pasta

Pesto alla Trapanese

Bobbi's Kozy Kitchen
Published 06/14/2015
Pesto alla Trapanese
With ripe grape tomatoes that are bursting with flavor, fresh basil, and ground almonds to add body to the sauce, this is the ultimate fresh tasting pasta!


  • 1 pint grape tomatoes
  • 2 cloves of garlic, chopped
  • 1 cup (packed) fresh basil leaves
  • 1/4 cup blanched almonds (see notes)
  • Kosher salt
  • Fresh cracked black pepper
  • 1/3 cup olive oil
  • 1/2 cup Parmesan cheese


  1. Combine tomatoes, garlic, basil, almonds, salt and pepper in the food processor. Pulse until the ingredients are roughly chopped, then with the motor running, add olive oil in a stream until the mixture comes together and forms a smooth sauce. Stir in the Parmesan cheese.
  2. Serve immediately with your pasta of choice.
  3. Notes - To blanch almonds, bring a small pot of water to a boil. Add the raw almonds, and boil for 1 minute. Remove from heat, drain and allow to cool. Carefully squeeze the almonds out of their skins. Be careful because they will shoot across the room if you aren't!
Yield: 4 to 6 servings
Prep Time: 0 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: tomato, garlic, basil, almonds, Parmesan cheese, Italian, Sauces and Condiments

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Pesto alla Trapanese - With ripe grape tomatoes that are bursting with flavor, fresh basil, and ground almonds to add body to the sauce, this is the ultimate fresh tasting pasta!


  1. Hi Bobbie! I saw your FB post and had to come see this deliciousness. I LOVE this sauce. Pinning and trying soon! (Congrats on the new grandbaby!)

    1. I am so glad you are going to give it a try Valerie! I think you will love it. Thanks for the congratulations :) I am over the moon about this little girl!!