• The Pasta Prince

Busiate con Pesto alla Trapanese

Updated: Jun 16, 2020



Big bowl. Big picture.


This enormous bowl of Busiate was enjoyed over the course of a wonderful lunch with chilled white wine and great company. I made 500g of Busiate which was plenty for 5-6 generous portions.


Pesto alla Trapanese is made with fresh basil like the OG ligurian version but adds in its own local flavours; Tomatoes and Almonds.


Pesto alla Trapanese

For 5 portions


250g Perini/Datterini Tomatoes (any small pear shaped tomato should do)

60g Peeled Almonds (if your almonds aren't peeled boiling them will help remove the skin)

60g Basil

40g Plant Based Parmesan

2-3 granules of Rock Salt

1 chopped clove of Garlic


Peel the tomatoes. You can do this by hand or simply cut an x across them and boil them for 1-2 minutes, this will make it easier to peel the skin.


If you are working the traditional way with a mortar and pestle you will need a large one to contain all the ingredients!


Start grinding the garlic, salt and almonds together to form a paste.


Encorporate the Basil bit by bit and grind around the edges of the mortar.


Once you have ground it down to a paste add the tomatoes and continue working the paste.


Add the parmesan and a drizzle of olive oil until you reach the correct consistency. The Pesto needs to be well ground and smooth.


Store in an airtight container with a layer of olive oil on top until you are ready to serve.

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