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Pasta with Pesto Trepanese


Chef notes

If you've never added tomatoes to a classic pesto, you're missing out. This hearty Italian classic also incorporates almonds for an extra-satisfying dish.


  • 1/2 pounds ripe cherry tomatoes
  • 2 cups fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup almonds
  • 2 cloves of garlic
  • Salt and pepper
  • 1/4 cup fresh grated parmesan cheese
  • 12 ounces any pasta of your choice



Fill a large pot with water, add a generous pinch of salt, bring it to a boil, add the pasta and cook according to package instructions. Drain it well.


In a food processor, add the tomatoes, almonds, garlic, basil, salt and pepper and pulse to blend it a bit. Add the olive oil and continue to pulse until you reach your desired consistency. It should have some texture without being a completely smooth paste. 


Add the pesto to a bowl, stir in the parmesan and set aside while you drain the pasta.


Toss the pesto with the cooked pasta and serve!