Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna)


  • 3/4 pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
  • 12 large fresh basil leaves
  • 1/3 cup of whole almonds, lightly toasted
  • 1 plump garlic clove, crushed and peeled
  • 1/4 teaspoon peperoncino or to taste
  • 1 tablespoon and 1/2 teaspoon salt
  • 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
  • 1/2 cup extra-virgin olive oil
  • 1 pound spaghetti
  • 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment:

  • A blender (my preference) or a food processor
  • A pot for cooking the spaghetti


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