Pesto alla Trapanese

Why You’ll Love This Recipe

I love Pesto alla Trapanese because I can make the sauce in minutes without simmering it on the stove. Fresh tomatoes provide sweetness and acidity, almonds add body and texture, and basil and garlic give me plenty of aromatic flavor.

I also like its rustic texture. I don’t need to blend the pesto until completely smooth; leaving small pieces of almond and tomato gives the sauce more character. It is particularly delicious during summer when I have flavorful, ripe tomatoes and fresh basil available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes
• Blanched almonds
• Fresh basil leaves
• Garlic cloves
• Pecorino cheese, finely grated
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper
• Red pepper flakes, optional
• Pasta, for serving
• Reserved pasta cooking water, as needed

Directions

1. I bring a small saucepan of water to a boil. I score a shallow X in the bottom of each tomato and place the tomatoes in the boiling water for about 30–60 seconds.
2. I transfer the tomatoes to cold water, then peel away their loosened skins. I remove the tough cores and roughly chop the tomatoes.
3. I place the almonds and garlic in a food processor and pulse until they are finely chopped but still have a little texture.
4. I add the fresh basil leaves, tomatoes, Pecorino, salt, black pepper, and red pepper flakes if I want some heat.
5. I pulse the mixture several times while gradually adding the extra-virgin olive oil. I stop when the pesto is well combined but still slightly rustic rather than completely smooth.
6. I taste the pesto and adjust the salt, pepper, garlic, or cheese as necessary.
7. If I am serving the pesto with pasta, I bring a large pot of salted water to a boil and cook the pasta until al dente.
8. Before draining the pasta, I reserve some of its starchy cooking water.
9. I place the hot drained pasta in a large bowl and add the Pesto alla Trapanese. I toss everything together off the heat, adding small splashes of reserved pasta water until the pesto coats the pasta evenly.
10. I finish my pasta with additional Pecorino, fresh basil, and a drizzle of extra-virgin olive oil before serving.

Servings and Timing

I can prepare Pesto alla Trapanese very quickly because the sauce itself requires little to no cooking.

• Prep time: 15 minutes
• Cooking time: 10–12 minutes, if preparing pasta
• Total time: about 25–30 minutes
• Servings: 4
• Yield: enough pesto for approximately 1 pound (450 g) of pasta

Variations

For a completely raw version, I skip peeling the tomatoes and simply blend ripe tomatoes directly into the pesto. I find this especially convenient when using small, thin-skinned tomatoes.

When I want more almond flavor, I lightly toast the almonds before blending them. This isn’t necessary for the classic fresh character, but I enjoy the deeper, nuttier taste it creates.

I can substitute Parmesan for Pecorino when I want a milder, less salty cheese flavor. I sometimes combine both cheeses for a balanced result.

For a spicy Pesto alla Trapanese, I add crushed red pepper flakes or a small piece of fresh chile.

I also use the pesto beyond pasta. I spread it over toasted bread, spoon it onto grilled vegetables, or serve it alongside fish or chicken.

Storage/Reheating

I store leftover Pesto alla Trapanese in an airtight container in the refrigerator for about 2–3 days. I like to cover the surface with a thin layer of olive oil before sealing the container to help maintain its freshness.

If I have already combined the pesto with pasta, I refrigerate the leftovers promptly and eat them within about 3 days.

I don’t usually heat the pesto directly because excessive heat can dull the fresh flavors of the tomatoes and basil. Instead, I let refrigerated pesto come closer to room temperature and toss it with freshly cooked hot pasta.

When reheating leftover pasta, I warm it gently over low heat with a splash of water. I avoid high heat so the sauce retains as much of its fresh character as possible.

FAQs

What is Pesto alla Trapanese?

Pesto alla Trapanese is a Sicilian pesto traditionally associated with Trapani in western Sicily. I make it with tomatoes, almonds, basil, garlic, olive oil, and cheese, creating a fresh sauce that is quite different from traditional Genoese basil pesto.

What pasta goes best with Pesto alla Trapanese?

I particularly like it with busiate, the twisted Sicilian pasta traditionally associated with this sauce. When I can’t find busiate, I use spaghetti, linguine, fusilli, casarecce, or another pasta shape that holds the pesto well.

Do I need to cook Pesto alla Trapanese?

No. I generally prepare the pesto as a fresh, uncooked sauce. I toss it with hot pasta off the heat, allowing the warmth of the pasta to gently release the aromas without actually cooking the pesto.

Can I use canned tomatoes?

I strongly prefer ripe fresh tomatoes because their freshness is an important part of this pesto’s character. If fresh tomatoes aren’t flavorful or in season, I can experiment with well-drained high-quality canned tomatoes, but I expect a somewhat different texture and flavor.

Can I make Pesto alla Trapanese without a food processor?

Yes. I can use a mortar and pestle for a traditional rustic texture. I crush the garlic and almonds first, work in the basil, and then incorporate the tomatoes, cheese, and olive oil until I reach the consistency I prefer.

Conclusion

Pesto alla Trapanese is one of my favorite ways to turn ripe tomatoes, fresh basil, almonds, and good olive oil into a quick and flavorful pasta sauce. I love its combination of juicy tomato freshness, aromatic basil, salty Pecorino, and subtle almond crunch. Whether I toss it with traditional busiate or use it as a topping for bread and vegetables, I find this Sicilian pesto especially irresistible when tomatoes and basil are at their seasonal best.

Pesto alla Trapanese

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Pesto alla Trapanese is a vibrant Sicilian pesto made with ripe tomatoes, almonds, fresh basil, garlic, Pecorino, and extra-virgin olive oil. Its juicy, nutty, rustic texture makes a fresh and flavorful sauce for pasta, bread, vegetables, and more.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–30 minutes
• Yield: Enough pesto for approximately 1 pound (450 g) of pasta
• Category: Main Course
• Method: Food Processor
• Cuisine: Sicilian
• Diet: Vegetarian

Ingredients

• Ripe tomatoes
• Blanched almonds
• Fresh basil leaves
• Garlic cloves
• Pecorino cheese, finely grated
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper
• Red pepper flakes, optional
• Pasta, for serving
• Reserved pasta cooking water, as needed

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Instructions

1. Bring a small saucepan of water to a boil. Score a shallow X in the bottom of each tomato and place the tomatoes in the boiling water for 30–60 seconds.
2. Transfer the tomatoes to cold water, peel away the loosened skins, remove the tough cores, and roughly chop the tomatoes.
3. Place the almonds and garlic in a food processor and pulse until finely chopped while retaining some texture.
4. Add the basil, tomatoes, Pecorino, salt, black pepper, and red pepper flakes, if using.
5. Pulse several times while gradually adding the extra-virgin olive oil. Stop when the pesto is well combined but still slightly rustic rather than completely smooth.
6. Taste and adjust the salt, pepper, garlic, or cheese as desired.
7. For serving with pasta, bring a large pot of salted water to a boil and cook the pasta until al dente.
8. Reserve some of the starchy pasta cooking water before draining.
9. Place the hot drained pasta in a large bowl and add the Pesto alla Trapanese. Toss off the heat, adding small splashes of reserved pasta water as needed until the pesto evenly coats the pasta.
10. Finish with additional Pecorino, fresh basil, and a drizzle of extra-virgin olive oil before serving.

Notes

• For a completely raw version, skip peeling the tomatoes and blend ripe, thin-skinned tomatoes directly into the pesto.
• Lightly toast the almonds before blending for a deeper, nuttier flavor.
• Parmesan can replace Pecorino for a milder flavor, or use a combination of both cheeses.
• Add red pepper flakes or fresh chile for a spicier pesto.
• Traditional busiate is an excellent pasta choice, but spaghetti, linguine, fusilli, or casarecce also work well.
• The pesto can also be served on toasted bread, grilled vegetables, fish, or chicken.
• Store leftover pesto in an airtight container in the refrigerator for 2–3 days, preferably with a thin layer of olive oil over the surface.
• Avoid heating the pesto directly over high heat because this can dull the fresh tomato and basil flavors.

Nutrition

• Serving Size: 1 serving with pasta
• Calories: 620 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 29 g
• Saturated Fat: 6 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 72 g
• Fiber: 6 g
• Protein: 19 g
• Cholesterol: 15 mg