Pesto trapanese is a classic dairy-free Italian sauce made from raw tomatoes, lightly toasted almonds, garlic, basil and olive oil. It’s a delicious cross between a pesto and a tomato sauce. Pour the sauce over warm strands of roasted spaghetti squash for an Italian meal with a Paleo twist.
- 1 spaghetti squash
- 1 cup water
- 1 TBSP ghee (or olive oil)
- 12 oz (about 2 heaping cups) cherry tomatoes
- 1/2 cup toasted slivered almonds
- 2 cloves garlic, peeled
- 2 cups loosely packed, fresh basil leaves
- 1/4 tsp sea salt, plus more to taste
- 1/2 cup extra virgin olive oil
- Preheat oven to 400° F. Cut the spaghetti squash in half, from stem to tip. Scrape out the seeds and stringy middle part, without disturbing the flesh around the outside.
- Pour water into a 9”x13” baking dish. Place the squash halves, flesh side down, into the pan. Cover the pan with foil and bake 30-45 minutes, or until the squash flesh can easily be pierced all the way down to the skin with a fork and strands pull apart easily. Remove from oven and let cool slightly.
- Using a fork, loosen the strands of squash and scrape them into a large bowl. Toss with ghee and/or olive oil and a sprinkle of salt. Set aside.
- While the squash is baking, make the sauce: Using a blender or food processor, combine the cherry tomatoes, almonds, garlic, basil and salt. Pureé until fairly smooth.
- While the motor is still running, drizzle in the olive oil until the sauce thickens slightly. Add more salt to taste.
- Serve pesto trapanese at room temperature, poured over the warm spaghetti squash. Store leftover sauce in an airtight container for 2 to 3 days.