Trapanese PestoPin

Obsessed! That’s how I feel about this pesto.

While thinking of something new to do with the pounds of fresh basil growing in our garden I came up with the idea of adding fresh tomatoes to a classic pesto, making it even thicker and more hearty. I dug what I made so much I ended up making a massive extra batch to freeze in individual containers so I’ll have it for weeks — if not months — to come.

This pesto is ideal to serve on pasta, mix into rice or quinoa for a solid vegetarian meal, or even spread on fish or chicken before baking for a simple recipe. It’s that versatile and a mealtime life saver whenever you need one. Is it me or isn’t that most of the time?

Trapanese PestoPin

Fresh Trapanese Pesto

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1/2 cup raw slivered almonds
  • 1/2 cup packed basil leaves
  • 1 15-ounce can chopped tomatoes, drained of excess liquid
  • 1/3 cup grated parmesan cheese
  • 1 small garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt


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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. […] to regularnie wyszukuję tam jakieś przepisy, które potem testuję. Tym razem padło na pesto bazyliowo-pomidorowe. Nigdy nie lubiłam robić sama pesto, bo mam wrażenie, że wychodzi tego strasznie mało, aż po […]

    2. This looks amazing and easy! One of my goals this year is to rock dinner – this is definitely going on the list!

    3. You mentioned that you made yours using fresh tomatoes – can you please give the measurements/instructions for that too?

    4. Looks so delicious!! And I was like “what’s Trapanese??!” Now I know better… 🙂

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