Cherry tomato and almond pesto

    20 min

    A delightful red pesto sauce for pasta. This is my variation of Trapanese pesto, a famous recipe from Trapani, in Sicily. I have added my own twist to it but the recipe maintains a Sicilian flavour.

    4 people made this

    Serves: 8 

    • 300g cherry tomatoes
    • 70g sliced almonds
    • 20g freshly chopped basil
    • 40g finely grated Parmesan cheese
    • 5 tablespoons olive oil
    • 4 cloves garlic, chopped
    • 3 anchovy fillets with oil
    • 1 pickled chilli pepper - stem removed and chopped
    • 2 tablespoons golden raisins
    • 2 tablespoons capers, drained
    • 1/4 teaspoon red chilli pepper flakes
    • salt and ground black pepper to taste

    Prep:20min  ›  Ready in:20min 

    1. Process tomatoes in a food processor until finely chopped.
    2. Pour chopped tomatoes into a fine-mesh sieve and drain all juice; return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pickled chilli pepper, raisins, capers and chilli flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste.

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    Reviews in English (2)


    So yummy! I used a blender instead of a food processor and it worked just fine!  -  16 Aug 2016  (Review from Allrecipes US | Canada)


    I almost fell right into the trap of giving this recipe fewer than five stars, and self-promoting by mentioning how I would change it to suit my tastes. This is a solid recipe, with great ingredients, using sound cooking practices, and while my tastes differ somewhat, the original contributor should enjoy kudos for introducing me to something I hadn't otherwise experienced before. Thank you Casual Cook!  -  24 Aug 2014  (Review from Allrecipes US | Canada)