Linguine with Pesto Trapanese

Linguine with Pesto Trapanese
Photo by Romulo Yanes


  • 1 large handful fresh basil leaves
  • Handful of grated Pecorino
  • 6 ripe plum tomatoes
  • 1 to 2 large garlic cloves
  • ¾ cup slivered almonds
  • Several sprinkles of sea salt
  • A generous splash of olive oil
  • + 1 more ingredients
    • 1 pound linguine

Sauté the almonds in a little olive oil until tan. Put basil, garlic, and salt in food processor and chop. Put aside. Put in almonds and pulse until size of orzo. Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse peppe...

View full recipe at Epicurious


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