Pesto Trapanese can be stored in an air tight container in the fridge (pour a thin layer of extra virgin olive oil on the top) for a week or so. You can also use this sauce to coat grilled vegetables and grains to make a salad.
*To make toasted breadcrumbs, tear 2 slices of bread roughly, add to food processor with a spoonful of olive oil and herbs, until you get crumbs. Transfer to a lined baking tray, spread out and bake for 3-4 minutes until golden in a 180C preheated oven. You can do this while toasting the almonds but make sure you keep an eye on them as they burn very quickly.
Sneaking in almonds into this pesto is a perfect way to add a boost of health to a pasta dish for my kid, who otherwise dislikes most nuts. It’s also the best pesto to make when you have just a few sprigs of basil growing in your kitchen garden, and you want to put them to use.
The pasta in Pesto Trapenese is full of the flavour of basil and tomatoes, with background flavours of the toasted almonds. Use the best tomatoes and extra virgin olive oil you can find, and try out this utterly simple, fully authentic yet unusual pasta recipe and wow your family and friends.