Spaghetti with trapanese pesto and Capuliato (raw recipe)spaghetti with trapanese pesto and capuliato

Spaghetti with trapanese pesto and Capuliato



  • 5 organic medium-size courgettes.

For the Trapanese pesto:

  • 1 fresh basil cup,
  • 3 CAPULIATO tablespoons (organic chopped dried tomato),
  • 50 g almonds, 1 extra virgin olive oil coffee cup,
  • 2 fresh tomatoes.

Wash the courgettes and cut them into thin stripes by means of a vegetable slicer.
To prepare pesto: put the capuliato into the water and get the salt out of it for about 10 minutes, squeeze and blend it together with the other ingredients, till you get a cream not too smooth in order to keep the almond crisping.
Add some water used to get the salt out of the capuliato if the obtained Raw Recipe pesto results too dried.

This recipe for Agriblea was made by: Ricette Crudiste –