We enjoyed this in Trapani, Sicily over busiate pasta, which we made there! We also like it over “zucchini pasta.”


  • 1 pound zucchini, washed, cut into lengthwise strands as spaghetti
  • 1 can San Marzano tomatoes
  • 4 cloves garlic
  • 3 1/2 ounces blanched toasted almonds
  • 1 cup basil leaves
  • 1/4-1/2 cup EVOO
  • 2-4 ounces pecorino or Parmesan cheese
  • Salt, pepper, coriander to taste


Prepare washed zucchini by slicing lengthwise 1/8 in thick. Stack and slice lengthwise in strips to resemble spaghetti. Blend tomatoes, ground blanched almonds, garlic, and a pinch of salt in food processor. Add EVOO and seasoning to taste. Transfer mixture to bowl.  Chiffonade the basil and add to small amount of EVOO to lightly coat. Set aside. Cook zucchini in salty water for 30 seconds. Remove and place into clean bowl and cover for 2 minutes. Blend with pesto and serve immediately garnished with cheese and reserved basil.


printable page