Vegan Pesto alla Trapanese

Total time32 min

Prep time20 min

Cook time12 min

4.5

(19)

This Sicilian-style pesto is a sun-drenched departure from the classic Genovese version, built on ripe cherry tomatoes, fragrant basil, and toasted almonds instead of pine nuts — and it comes together entirely in a food processor. The result is a chunky, vibrant sauce with a little heat from red pepper flakes and a savory depth that comes from nutritional yeast rather than cheese. Traditional pesto can be a minefield for plant-based eaters thanks to Parmesan, but every ingredient here is naturally dairy-free without any awkward substitutions that compromise the final dish. Toasting the almonds before blending is a small step that pays off big, adding a warm, nutty backbone that makes the sauce taste like it took far more effort than it did. Starchy pasta water is the secret weapon that pulls everything together, helping the pesto cling to every strand of spaghetti in a glossy, cohesive coat. The whole recipe serves 4, making it an easy weeknight dinner or a crowd-pleasing bowl to bring to a gathering. Finish with a drizzle of good olive oil and a handful of fresh basil, and it looks as impressive as it tastes.

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Ingredients

4 servings

For the pesto

½ cup raw almonds, blanched
1 lb ripe cherry tomatoes or small plum tomatoes
2 cloves garlic, peeled
1 cup fresh basil leaves, loosely packed
3 tbsp nutritional yeast
½ tsp red pepper flakes
½ tsp fine sea salt, plus more to taste
⅓ cup extra-virgin olive oil

For the pasta

1 lb dry spaghetti or busiate
1 tbsp fine sea salt
½ cup pasta cooking water, reserved

For serving

extra-virgin olive oil, for drizzling (optional)
fresh basil leaves, for serving (optional)
vegan parmesan, for serving (optional)

Instructions

1
Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a plate and let cool for 5 minutes.
2
Bring a large pot of water to a boil and stir in 1 tbsp fine sea salt.

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