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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.

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

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

Find it online: https://thefamilycooking.com/pesto-alla-trapanese/