Welcome to Kelly’s Kitchen! Today I have a recipe for an Italian pesto that I found in Cook’s Illustrated. This version of pesto hails from Pentelleria, southwest of Sicily. What makes this pesto different than other pestos you might think of is the addition of capers and tomatoes, the mix of herbs, almonds, and the lack of parmesan. All in all, what makes it a pesto is that it’s a smashed sauce. The word pesto means “crushed,” and it can contain any pulverized (typically local) herbs, nuts, and olive oil. This recipe is a revelation, and I am so excited to have it in my repertoire! Let’s jump in!
What You’ll Find in Today’s Post
Pesto Pantesco with Spaghetti Ingredients
- ⅔ cup Slivered Almonds, toasted
- 1 ¼ lbs. Tomatoes, cored and quartered
- ¾ cup Fresh Basil Leaves
- ½ cup Fresh Parsley Leaves
- 3 tbsp. Salted Capers, rinsed well OR ¼ cup Brined Capers (unrinsed)
- 1 Garlic Clove, peeled
- 1 tsp. Kosher Salt, plus more for pasta water
- ¼ tsp. Red Pepper Flakes
- ½ cup Extra Virgin Olive Oil
- 1 lb. Spaghetti
How to Prepare Pesto Pantesco with Spaghetti
Step 1
Bring 3 quarts of water to a boil over high heat for the pasta. While you wait for that, let’s make the Pesto Pantesco.
Step 2
Pulse slivered, toasted almonds in a food processor until the pieces are no bigger than ¼ inch. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes. Pulse until a cohesive mixture forms.
Step 3
With the food processor running, slowly pour in the olive oil in a steady stream until emulsified. Transfer half of the pesto to a large serving bowl.
Step 4
Add 2 tablespoons of kosher salt to the boiling water and add the pasta. Cook the pasta, stirring often until al dente, about 8 minutes. Use tongs to transfer the al dente pasta to the serving bowl and top with the remaining pesto.
Step 5
Toss the pasta and pesto until well combined. Add a little pasta water, a tablespoon at a time, to adjust consistency as needed.
Tips for Preparing Pesto Pantesco with Spaghetti
1. Adding a simple, baked chicken breast or thigh is a great way to make this a complete meal.
2. Use 1/4 cup of brined, unrinsed capers if you can’t find salted capers.
3. Garnish with more Fresh herbs. Top the Pesto Pantesco with more fresh basil or parsley leaves.
I baked some chicken thighs to slice up and add to each serving to make this a complete meal. Even if you don’t add chicken, this Pesto Pantesco with Spaghetti is so flavorful! It’s light, and the fresh flavors are perfect for a summer pasta dish. I hope you give this recipe a try! Take care and be well, xo Kelly
FAQS – Pesto Pantesco with Spaghetti
Pesto pantesco is a raw, blended sauce from the island of Pantelleria, southwest of Sicily. It’s made with fresh tomatoes, almonds, capers, basil, parsley, garlic, and olive oil — no Parmesan or pine nuts like a traditional Genovese pesto.
The word pesto comes from the Italian word for “crushed.” Any sauce made from pulverized herbs, nuts, and olive oil can be called a pesto — the classic basil version from Genoa is just the most well-known.
Yes! Use a quarter cup of brined capers and skip the rinsing step. If you’re using salted capers, rinse them well to remove the excess salt before adding them to the food processor.
A food processor gives you the best texture — coarse enough to have body but smooth enough to coat the pasta. A blender will work in a pinch, but the result may be a bit smoother than intended.
Yes, the pesto can be made a few hours ahead and stored in the fridge. Bring it to room temperature before tossing with hot pasta so it coats evenly.
Simple baked chicken thighs or breasts are a great addition. Grilled shrimp or seared white fish would also pair well without competing with the fresh, bright flavors of the sauce.
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Key Equipment
Pesto Pantesco with Spaghetti Recipe Card
Pesto Pantesco with Spaghetti
Ingredients:
- ⅔ cup Slivered Almonds toasted
- 1 ¼ lbs. Tomatoes cored and quartered
- ¾ cup Fresh Basil Leaves
- ½ cup Fresh Parsley Leaves
- 3 tbsp. Salted Capers rinsed well OR ¼ cup Brined Capers (unrinsed)
- 1 Garlic Clove peeled
- 1 tsp. Kosher Salt plus more for pasta water
- ¼ tsp. Red Pepper Flakes
- ½ cup Extra Virgin Olive Oil
- 1 lb. Spaghetti
Instructions:
- Bring 3 quarts of water to a boil over high heat for the pasta. While you wait for that, let’s make the Pesto Pantesco.
- Pulse slivered, toasted almonds in a food processor until the pieces are no bigger than ¼ inch. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes. Pulse until a cohesive mixture forms.
- With the food processor running, slowly pour in the olive oil in a steady stream until emulsified. Transfer half of the pesto to a large serving bowl.
- Add 2 tablespoons of kosher salt to the boiling water and add the pasta. Cook the pasta, stirring often until al dente, about 8 minutes. Use tongs to transfer the al dente pasta to the serving bowl and top with the remaining pesto.
- Toss the pasta and pesto until well combined. Add a little pasta water, a tablespoon at a time, to adjust consistency as needed.
Tips/Notes
- Adding a simple, baked chicken breast or thigh is a great way to make this a complete meal.
- Use 1/4 cup of brined, unrinsed capers if you can’t find salted capers.
- Garnish with more Fresh herbs. Top the Pesto Pantesco with more fresh basil or parsley leaves.
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