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Vegan
Pesto alla Trapanese
Portions2 peopleChangeTiming 17 minsViewIngredients8 IngredientsViewSwitzerland82 % localView
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Ingredients (8)
- 10 leaves basil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 clove fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 fresh tomato
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Storage tip
The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.
- 1 pinch of ground black pepper
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 4 tablespoons olive oil
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 15 grams peeled almonds
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 1 pinch of salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 200 grams spaghetti
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
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Seasonality
Environmental impact (low)
Portions (2)
Tools (4)
Timing (17 mins)
Instructions
Wash 1 fresh tomato and 10 leaves basil |
Add water to a large saucepan and bring to the boil over high heat |
Add 200 grams spaghetti and 0.5 teaspoon salt to the boiling water and cook the pasta for 10 minutes (or according to package instructions) |
Heat up a small frying pan over medium heat for about 1 minute |
Add 15 grams peeled almonds to the frying pan and toast them for about 2 minutes while stirring regularly |
Peel 1 clove fresh garlic |
Add the almonds, tomatoes, basil, garlic, 4 tablespoons olive oil, 1 pinch of salt and 1 pinch of ground black pepper to the blender and blend until smooth |
Drain the spaghetti with a colander, add them back to the saucepan and stir in the pesto from the blender |