Trapani style tomato and almond pesto

By the GetYourMacros team · 31 August 2026

A refreshing Sicilian pasta dish featuring a raw pesto of ripe tomatoes, almonds, and aromatic basil.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens tree nuts

Ingredients (1 serving)

• 80 g Red lentil pasta
• 200 g Tomatoes
• 25 g Almonds
• 10 ml Extra virgin olive oil
• Fresh basil to taste
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the lentil pasta for 7-9 minutes or until al dente.
2. While the pasta cooks, wash the tomatoes and cut them into small pieces.
3. In a mortar or a small food processor, combine the almonds, garlic, and fresh basil leaves.
4. Pulse or crush the ingredients until you get a coarse paste, then add the raw tomatoes and pulse again briefly.
5. Stir in the extra virgin olive oil and a pinch of salt to complete the pesto sauce.
6. Drain the pasta, reserving a tablespoon of the cooking water.
7. Toss the pasta with the raw pesto in a large bowl, adding the reserved water if needed for creaminess.
8. Serve immediately garnished with a few extra basil leaves.

Tips

• Using red lentil pasta significantly boosts the protein content while keeping the dish traditional in flavor.
• Do not heat the pesto; the warmth of the pasta is enough to release the aromas of the basil and almonds.

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