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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the motor is still running, drizzle in the olive oil until the sauce thickens slightly. Add more salt to taste.
  6. Serve pesto trapanese at room temperature, poured over the warm spaghetti squash. Store leftover sauce in an airtight container for 2 to 3 days.