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The Locavore's Recipe: Tomatoes In Cherry And Grape, Oh My!


I am loving the gorgeous, colorful cherry and grape tomatoes at the farmer’s market. Oh, the colors! Basketfuls in shades of red, pink, orange, yellow, and purple. And the basil! What is there to say about this most amazing herb? I feel like I can smell it a mile away. I literally cannot wait to take it home and figure out what to do with it.

I wanted to make a light meal and after some research, I found a dish called Pesto alla Trapanese, the Sicilian version of pesto. It is basically a raw tomato sauce that is super easy to make, light and delicious. Here is my take on it!

Pesto Alla Trapanese

  • 2 cups fresh grape and/or cherry tomatoes (any colors that are sweet and delicious)

  • A big handful of fresh basil, about 12 leaves

  • 1/4 cup raw almonds

  • 1 big clove of garlic

  • 1 tablespoon olive oil, optional

Here's How To Make It:

  1. Place all ingredients into the food processor and process until a sauce forms. Taste and adjust for more basil and/or garlic.

  2. To make a meal, boil up some spaghetti or linguine and toss the hot pasta with the pesto. To impress everyone, sprinkle breadcrumbs over top for garnish and decorate with a basil leaf.

  3. Enjoy!

Lisa Dawn Angerame is a wife, mom, vegan, and yogi. She lives in New York City with her husband and son where she teaches yoga and writes her vegan food blog Lisa’s Project: Vegan.

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