Pesto Trapanese with Fettuccine        

(A Sicilian Almond Pesto)

I have said before how sometimes a taste of the summer can invoke a feeling that summer is almost here, this recipe is one of those, just one taste and I feel the sun on my back and my toes in the sand.

Pesto Trapanese is also easy, quick, delicious and unusual as the pesto is made with Almonds, this is because this dish originates in Sicily where almonds are much more abundant than the traditional Pine nuts.

It should be made with only the best Italian fresh plum tomatoes but at this time of year you can use the best Italian tined whole tomatoes’. 

For 4 people

  • 10 ripe plum tomatoes or one 400g tin of the best Italian whole tomatoes
  • 100g blanched whole almonds
  • 4 garlic cloves, peeled and roughly chopped
  • 25g of fresh basil leaves, torn
  • 4 tablespoons extra-virgin olive oil
  • 40g dried breadcrumbs, 
  • 40g Parmesan cheese, grated)
  • Salt and pepper, to taste

For the Pasta

  • 500g  Fresh Fettuccine or Tagliatelle

How to make:

Pop the tomatoes in a pot of boiling water for about 1 minute. Peel off the skins then chop into quarters. Remove the seeds and then roughly chop. Put to one side. Or open the tin.

Toast almonds in dry pan until they go golden, be carful they don’t burn, this can happen very quickly. 

In a pestle and mortar, grind the garlic, basil, and sea salt with two tablespoons of olive oil until creamy. Keep a few basil leaves for scattering over the dish at the end.

Add the almonds and continue grinding, it will still be a little grainy. 

Add the tomatoes; you can squash them or chop them, or leave them a little chunky. Add the rest of the olive oil in a drizzle until well combined and creamy. 

You can do this in a food processor but you don’t get the same consistency and the basil tends to darken but the taste is little different.

Check the seasoning, then add salt and pepper if necessary.

Now I toast the breadcrumbs in a pan with some olive oil or in the oven until they're golden and serve this over the pasta with the grated Parmesan cheese.

Serve with home made Fettuccine or Tagliatelle or a very good fresh pasta cooked as it says on the packet.

You can just serve it with the grated Parmesan if you prefer but the crumbs do give the dish texture.

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Award winning olive oil

A few weeks ago I was sent some Extra Virgin cold pressed olive oil from Tuscany, and OMG what a Great Olive Oil.

It is a completely different taste experience from the supermarket oil I normally buy. It has a wonderful  herby aroma, Artichoke and cut grass with a slight sweet after taste. 

I would not suggest you use it for everyday cooking (it’s too good for that) but for dressings and drizzles it will add depth and weight to a dish something 99% of own brand oil cannot hope to achieve.

Its not cheap but you don’t need to use a lot so it will go along way. The producers have asked me if  I would like to recommend it on the blog and I said yes.

It costs about £20 per bottle plus delivery but it’s worth it. They sell it in 4 bottle lots, it’s better value to buy four bottles as the postage is cheaper but you can always get together with a friend and divide the bottles up.

If you want to order some go to the producers website they will be happy to send you the Award winning oil.


ELLEIVÆ Biologico Extra Virgin Olive Oil received GOLD award in 2018 New York International Oil Competition 

Well done!

Why not try it yourself?