Pasta with almond and basil pesto from Trapani (Spaghetti col pesto alla Trapanese) from In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Make the pesto several hours ahead.

  • featherbooks on September 10, 2012

    One of the best pestos and excellent for freezing since cheese is not in the pesto but is put on at the table. I did not blanch the almonds, added 1/4 C. of walnuts for that many almonds, and added fewer tomatoes which I had on hand.

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