Name: Pesto alla Trapanese (Sicilian Almond Pesto) with Spiral Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Sicilian
Ingredients: Kosher salt, to taste; 10 cherry tomatoes; 1/2 cup almonds (un-roasted/raw, skin-on or blanched); 1 cup fresh basil leaves; 3/4 cup fresh mint leaves (optional, or substitute with more basil); 1 handful arugula, coarsely chopped (optional); 1 medium garlic clove, coarsely chopped; Freshly ground black pepper, to taste; 1/3 to 1/2 cup extra-virgin olive oil; 1/2 cup freshly grated Pecorino Romano or Pecorino Sardo cheese; 1 pound spiral-shaped pasta (like cavatelli, fusilli, or busiate)

Jump to Recipe· 4.3 from 85 reviews

If you’re looking to transport your taste buds straight to Sicily with a burst of bright, nutty, and herbaceous flavors, then the Pesto alla Trapanese (Sicilian Almond Pesto) with Spiral Pasta Recipe is your new go-to dish. This vibrant pesto blends blanched almonds, sweet cherry tomatoes, fresh basil, and a hint of mint, all tied together by the salty tang of Pecorino Romano cheese and silky olive oil. Tossed with perfectly cooked spiral pasta, it makes for a simple yet unforgettable meal that feels both rustic and refined in every bite.

Ingredients You’ll Need

The image shows several bowls and ingredients placed on a white marbled surface. There is one white bowl filled with bright green basil and mint leaves. Another white bowl has fresh arugula leaves inside. A vine of small, shiny red cherry tomatoes lies across the surface near two garlic cloves. A small white bowl holds whole almonds, while another brown bowl contains yellow spiral pasta. Two small bowls on the side have white salt and finely grated cheese. A glass bottle of pale yellow olive oil is also visible in the corner. The arrangement is neat and colorful, with a fresh and natural look. Photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by the short list of ingredients! Each element in this recipe plays a crucial role, contributing layers of texture, flavor, and that gorgeous color palette that makes Pesto alla Trapanese so special.

Kosher salt: Essential for seasoning the pasta water and balancing all the other flavors in the pesto.
10 cherry tomatoes: Provide a sweet, juicy base that brightens up the sauce beautifully.
1/2 cup almonds (unroasted/raw, skin-on or blanched): Adds a delightful crunch and a subtle earthiness that sets this pesto apart.
1 cup fresh basil leaves: The fragrant heart of the pesto, lending herbal freshness and color.
3/4 cup fresh mint leaves (optional or substitute with more basil): Brings a cooling, unexpected layer that pairs perfectly with the tomatoes and almonds.
1 handful arugula (coarsely chopped, optional): Adds a peppery bite and extra green goodness.
1 medium garlic clove (coarsely chopped): Infuses the pesto with that unmistakable savory depth.
Freshly ground black pepper: Gives a subtle heat and complexity.
1/3 to 1/2 cup extra-virgin olive oil: Provides richness and helps bring the pesto’s flavors together into a smooth sauce.
1/2 cup freshly grated Pecorino Romano or Pecorino Sardo cheese: Offers salty, nutty umami notes that complete the sauce.
1 pound spiral-shaped pasta (like cavatelli, fusilli, or busiate): The perfect vehicle for catching the chunky pesto in every twist and turn.

How to Make Pesto alla Trapanese (Sicilian Almond Pesto) with Spiral Pasta Recipe

Step 1: Prepare the Oven and Pasta Water

First things first, preheat your oven to 375°F to toast those fragrant almonds perfectly. At the same time, fill a large pot with water and bring it to a rolling boil, seasoning generously with kosher salt. This salted water is key to cooking your pasta with the perfect bite.

Step 2: Blanch and Peel the Tomatoes and Almonds

Here’s a neat trick to make your pesto silky and not pulpy: score a small X on each cherry tomato’s skin and plunge them into boiling water for about a minute to loosen their skins. Quickly transfer them to cool down, then gently peel and halve them. If you’re using almonds with skins, blanch them in boiling water for 2 to 3 minutes. This softens the skins so you can slip them off easily, ensuring your pesto stays bright and smooth.

Step 3: Toast the Almonds

Spread the peeled almonds on a small baking sheet and toast them in the hot oven for around 7 minutes. This step is all about coaxing out that warm, nutty aroma that makes Pesto alla Trapanese truly unforgettable. Once toasted, let them cool before moving on.

Step 4: Blend the Pesto Ingredients

In a food processor fitted with a metal blade, combine the peeled tomatoes, toasted almonds, fresh basil leaves, mint (if using), arugula (if using), and garlic. Season with a good pinch of kosher salt and freshly ground black pepper. Pulse to break everything down, then slowly drizzle in the olive oil with the processor running until you reach a thick yet slightly textured paste. Scrape the mixture into a bowl and fold in the freshly grated Pecorino cheese – this helps bring a lovely creaminess and salty punch.

Step 5: Cook the Pasta

Drop the spiral pasta into the vigorously boiling salted water. Stir once or twice to prevent sticking and cook until al dente, following the package instructions carefully. Before draining, reserve about a cup of the pasta cooking water – this starchy liquid is magic for loosening the pesto and helping it cling to each spiral.

Step 6: Combine Pasta and Pesto

Return the drained pasta to its pot and add most of the pesto, saving a quarter cup for garnishing. Pour in a splash of reserved pasta water and toss vigorously to coat every twist and turn of the spirals. If the pesto feels too thick or clumpy, add a touch more pasta water to get that perfect, silky sauce consistency.

Step 7: Serve and Enjoy!

Transfer the pesto-coated pasta to serving bowls. Add a generous dollop of the reserved pesto on top, sprinkle with extra Pecorino cheese, and you’re ready for the first delicious forkful.

How to Serve Pesto alla Trapanese (Sicilian Almond Pesto) with Spiral Pasta Recipe

A close-up of a white bowl filled with spiral pasta coated in a green herb sauce mixed with small bits of nuts and herbs, creating a textured topping mainly in the center and scattered all over the pasta; the pasta is light golden yellow, with green and brown textured bits of sauce, sprinkled with fresh green basil and mint leaves on top. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the look and flavor, consider adding fresh basil leaves, a sprinkle of toasted almonds, or even a few halved cherry tomatoes on top. A drizzle of good-quality extra-virgin olive oil right before serving adds a beautiful sheen and deepens the richness.

Side Dishes

This pesto pasta shines alongside simple sides like a crisp green salad with lemon vinaigrette or roasted seasonal vegetables. Crusty Italian bread served warm is also fantastic for mopping up any leftover pesto at the bottom of your bowl.

Creative Ways to Present

For a fun twist, serve the pesto pasta in hollowed-out tomatoes or mini bell peppers for a festive presentation. Alternatively, toss the pesto with grilled chicken or shrimp and place it atop the spiral pasta for a heartier meal with added texture and flavor contrasts.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the pesto pasta in an airtight container in the refrigerator for up to 2 days. To keep the pesto from drying out, drizzle a little olive oil on top before sealing.

Freezing

While the pesto itself freezes well in small portions, the pasta does not always hold texture after freezing. For best results, freeze the pesto separately in an ice cube tray, then thaw and toss with freshly cooked pasta when you’re ready to eat.

Reheating

Gently reheat your pesto pasta in a skillet over low to medium heat with a splash of water or olive oil to loosen up the sauce. Stir often to prevent sticking and maintain that bright, fresh flavor.

FAQs

Can I use other types of nuts in this pesto?

Absolutely! While almonds are traditional in Pesto alla Trapanese, you can experiment with pine nuts, walnuts, or even pistachios for a different twist, keeping in mind each nut brings a unique flavor and texture.

Is fresh mint necessary in this recipe?

Mint adds a fresh, bright note that’s typical of this Sicilian pesto, but it’s optional. If you’re not a fan, feel free to leave it out or replace it with more basil for a milder herbal flavor.

What kind of pasta works best?

Spiral-shaped pasta like fusilli, cavatelli, or busiate are perfect because their twists and curves catch the pesto beautifully, ensuring every bite is flavorful.

Can I make this pesto vegan?

Yes! Simply omit the Pecorino cheese or substitute it with a vegan parmesan alternative to enjoy a plant-based version of this delicious pesto.

How long does homemade pesto last?

Stored properly in the refrigerator with a thin layer of olive oil on top, homemade pesto lasts about 3 to 4 days. For longer storage, freezing is recommended.

Final Thoughts

I can’t encourage you enough to dive into this incredible Pesto alla Trapanese (Sicilian Almond Pesto) with Spiral Pasta Recipe. Its bright, fresh flavors combined with the nutty depth of toasted almonds make it an absolute joy to cook and share. Once you try this Sicilian classic, it’s guaranteed to become a favorite that you’ll reach for again and again whenever you want a quick yet impressive meal bursting with Mediterranean charm.