Pasta with Pesto Trepanese


Preparation15 minutes
Cook time10 minutes
ServingsServes 4


  • 1/2 lb of Ripe Plum of Cherry Tomatoes
  • 2 cups Fresh Basil Leaves
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/4 cup of Almonds
  • 2 cloves of Garlic
  • Salt and Pepper
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/4 cup of Freshly Grated Parmigiano
  • 12 oz of Linguini or any pasta of your choice


    1) Fill a large pot with water, add a generous pinch of salt, bring to a boil, add the pasta and cook according to package instructions. Drain it well.

    2) In a food processor, add the tomatoes, almonds, garlic, basil, salt and pepper, pulse to blend it a bit. Add the olive oil and continue to pulse until you reach your desired consistency.

    3) Add the pesto to a bowl, stir in the parmigiano and set aside while you drain the pasta.

    4) Toss the pesto with the cooked pasta and serve!

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