October 3, 2022

Savor the taste

Savor the taste

Straightforward Pesto alla Trapanese (Sicilian Pesto)

6 min read
Fusilli with Pesto alla Trapanese

This simple, 6 ingredient Pesto alla Trapanese recipe (Sicilian Pesto) is unexpectedly scrumptious. The star ingredient? Contemporary tomatoes!

Pesto alla Trapanese: have you ever heard of it? Usually upstaged by its well-known cousin Pesto alla Genovese, this spunky, Sicilian spin-off is one to observe. For those who love pesto, or crave the traditional mixture of tomato and basil, it’s a must-try “no-cook” sauce to degree up your repertoire.

What Is Trapanese?

Pesto alla Trapanese is a flavorful Sicilian pesto made with contemporary basil, almonds, tomatoes, garlic, olive oil and cheese, normally Pecorino, Parmesan or each. Comparatively talking, it’s much like classic basil pesto in that it’s a contemporary, basil-forward sauce. Nonetheless, because it’s made with almonds (not pine nuts) and candy, juicy tomatoes (shock ingredient!) it turns into a very totally different recipe.

The Backstory.

In keeping with witty meals author Rachel Roddy, Pesto alla Trapanese was created by homesick Genovese sailors docked in Trapani, Sicily who tailored their traditional basil pesto recipe to incorporate regionally obtainable substances: almonds and tomatoes. Historically, Pesto alla Trapanese is made with a mortar and pestle. However except you need to stain all the things in sight, it may be executed in a meals processor or blender, which is what I do.

And The Style?

Proper off the bat, Pesto alla Trapanese tastes gentle and contemporary from the tomatoes. The almonds add creaminess, and the cheese (which conflicting sources inform me is not conventional) ties all the things collectively. I like cheese.

To serve, it’s glorious tossed with twisted pasta like fusilli or busiate (the traditional pasta paring), or with fresh homemade pasta like spaghetti, linguine or fettuccini. Strive it on grilled sourdough bread with small basil leaves as pictured above. Or, for a novel tackle antipasti, think about a pesto salad like we do at Sfoglia with arugula, shaved fennel and lashings of salty Pecorino cheese.

Pesto Secrets and techniques? Learn This.

The key to profitable Pesto alla Trapanese is twofold: first, the substances, particularly the tomatoes, MUST be in season. That is non-negotiable except you need bitter pesto. Second, don’t mess with the ingredient ratios. For instance, in the event you add extra tomatoes to this pesto, the sauce will turn out to be watery. Omit the cheese, and the sauce will lack taste. I’ve examined many variations of Pesto alla Trapanese and Giada’s recipe, which I’ve tailored sightly, is spot on in taste, coloration and texture.

Pesto alla Trapanese ingredients

Pesto Components You Will Want:

  • Contemporary Basil
  • Blanched Almonds (no skins)
  • Garlic
  • Salt
  • Cherry Tomatoes
  • Olive Oil
  • Pecorino Romano and/or Parmesan Cheese

Contemporary Basil: Select small, round-leafed basil for greatest taste. The smaller the leaves, the sweeter the style. That is key.

Blanched Almonds: also called skinless almonds, you should buy them slivered, flaked or complete. I splurged and acquired Sicilian almonds as a result of I’ve at all times wished to strive the well-known ones from Noto, Sicily.

Garlic: Contemporary is greatest. Choose garlic heads with tight papery pores and skin. No skinny inexperienced stems. You probably have entry to contemporary garlic from the farmers market, go for that. What a deal with.

Salt: Only a pinch of wonderful sea salt will do!

Cherry Tomatoes: Don’t even try this recipe with mealy, subpar tomatoes. I choose small, cherry or grape tomatoes. They’re not as watery as the large ones. The flesh is dense and candy.

Olive Oil: The mistaken olive oil will wreck your sauce. For pesto, suppose gentle and delicate. Personally, I like this well-balanced Ligurian extra virgin olive oil made out of 100% Taggiasca olives. It’s not sturdy, bitter or peppery in any respect (did I let you know I labored within the olive oil business in a former life?). Different suggestions embody: Lucini, California Olive Ranch and La Tourangelle. 

Pecorino and/or Parmesan Cheese: Some recipes name for Pecorino, Parmesan or each; whereas different counsel a grating of ricotta salata on high with pasta. I do a mix of Pecorino Romano and Parmesan cheese for greatest taste. The combo is at all times met with rave evaluations.

Pesto alla Trapanese jar

How To Retailer Pesto

Retailer Pesto alla Trapanese in a small jar with a skinny layer of olive oil on high. Cowl and refrigerate as much as 2-4 days. Convey to room temperature earlier than utilizing. Alternatively, portion the pesto into ice dice trays and freeze. As soon as frozen strong, switch to zip-top baggage; freeze as much as 2 months.

Good to Know: Pesto alla Trapanese doesn’t oxidize as shortly as common basil pesto. The acidity from the tomatoes naturally preserves the colour, whereas buffering the basil from the warmth of the blender blade.

Pesto alla Trapanese Pairs Nicely With:

Extra Pasta Sauce Recipes To Strive!


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Fusilli with Pesto alla Trapanese

Straightforward Pesto alla Trapanese (Sicilian Pesto)

  • Writer:
    Emilie Raffa

  • Prep Time:
    2 minute

  • Complete Time:
    2 minutes

  • Yield:
    2 Cups

  • Class:
    Pasta Sauce

  • Methodology:
    No Prepare dinner

  • Delicacies:

  • Weight loss plan:


A easy, one-bowl 6 ingredient pesto Trapanese recipe from Sicily! This pesto will maintain for 2-4 days within the fridge and as much as 2 months if frozen. Serve along with your favourite pasta or grilled bread!

Recipe tailored with adjustments (I do a cheese mix and omit the pink pepper flakes) from Giadzy.com.

  • 70 g (about 1/2 cup) blanched, skinless almonds 
  • 1 garlic clove, roughly chopped
  • Pinch of wonderful sea salt
  • 300 g (1 pint) ripe cherry or grape tomatoes 
  • 60 g (about 1 cup tightly packed) contemporary basil leaves
  • 100 g (scant 1/2 cup) olive oil
  • 3540 g (about 1/2 cup) freshly grated, packed Pecorino Romano & Parmesan cheese (50/50 mix)

A Few Issues…

  • Some recipes name for toasting the almonds- I don’t. I choose a light almond taste. Nonetheless, be happy to toast in the event you choose.
  • Additionally: I don’t blanch, peel or take away the pores and skin on my tomatoes. It’s completely wonderful to mix them complete, pores and skin and all.
  • The colour of your olive oil will affect the colour of this pesto. If it’s darkish, your pesto can be darkish. The olive oil I use has an attractive golden (not green-ish) coloration. Different beneficial manufacturers: Lucini, California Olive Ranch and La Tourangelle. 


  • In a meals processor or excessive powered blender: pulse the almonds, garlic and salt collectively till finely chopped.
  • Add the tomatoes and basil; course of till blended.
  • With the machine operating, slowly stream within the olive oil to emulsify the sauce (you could or could not use all of it; it is determined by the consistency). The feel needs to be free, however creamy.
  • Scrape the pesto right into a small bowl. Stir within the cheese. Style and proper with salt, if wanted. Don’t be afraid so as to add extra salt and/or cheese as wanted; it actually is determined by the flavour of your tomatoes. 

To Serve: Toss with fresh homemade pasta or dried pasta, comparable to fusilli and busiate.

To Retailer Pesto: switch the pesto right into a small jar. Cowl with a slick of olive oil on high to forestall browning. Refrigerate 2-4 days. Convey to room temperature earlier than utilizing. To freeze, portion the pesto into ice dice trays and freeze. As soon as frozen strong, switch to zip high baggage and freeze as much as 2 months. 

Key phrases: pesto, pesto alla Trapanese, Sicilian Pesto, simple, recipe, pasta sauce, no prepare dinner, home made pasta, genuine, basil, tomaotes