Jo Cooks · by Joanna Cismaru
Pesto alla Trapanese
NUTRITION · PER SERVING27M COOK
CAL 26%·PRO 27%
CARBS 60G46% OF CAL
4G FIBER0G ADDED3G INTRINSIC53G OTHER3G TOTAL SUGAR
FAT 26G45% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic, no-cook tomato pesto made with fresh basil, almonds, garlic, and cheese. Tossed with hot pasta, it's a light and vibrant dinner ready in under 30 minutes.
mainitalianpasta🍲 stockpot⚙️ food processorvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 medium ripe tomatoes (cored and roughly chopped (or 1 pint cherry tomatoes, halved))
- 1 cup fresh basil leaves (roughly torn)
- ½ cup blanched almonds (lightly toasted if you like extra nuttiness)
- 2 cloves garlic (roughly chopped)
- ½ cup olive oil (extra virgin )
- salt and pepper (to taste)
- ¼ cup Pecorino (grated, or Parmigiano-Reggiano)
- 1 pound pasta (use your favorite pasta)
- salt (for boiling)
At a glance
PER SERVING · TIME 27M
CAL 26%·PRO 27%
CARBS 60G46% OF CAL
4G FIBER0G ADDED3G INTRINSIC53G OTHER3G TOTAL SUGAR
FAT 26G45% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 275mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.