Authentic Pesto Trapanese

Pesto alla Trapanese, also known as Pesto Trapanese or Sicilian Pesto, is a flavorful sauce originating from the coastal town of Trapani in Sicily.

Unlike its more famous cousin, pesto alla Genovese, this Sicilian variation swaps pine nuts for almonds and introduces juicy cherry tomatoes. The result is a lighter and fresh pesto.

ingredients

Cherry Tomatoes: Use sweet and juicy fresh tomatoes. I love to make this pesto in the summer when the tomatoes are super sweet. Then I freeze it, and I have pesto for the winter.

Basil adds a fresh, aromatic flavor. I grow an abundance of basil on my balcony, which allows me to make pesto all summer.

Parmesan Cheese: The nutty, salty Parmesan cheese binds the pesto together. If you like a stronger taste, try it with pecorino cheese.

Blanched almonds: Instead of the traditional pine nuts, Trapanese pesto uses almonds, which give a nice crunch and nuttiness.

Olive Oil: High-quality extra virgin olive oil is essential.

Garlic: I use only one clove of garlic. Be sure to remove the core (often called the ‘soul’) to make it easier to digest.

Salt and Black Pepper: To taste.

Variations

While the classic recipe for pesto alla Trapanese calls for the use of almonds, Parmesan cheese, and cherry tomatoes, there are a few  variations and alternative ingredients you can try:

Pecorino Romano Instead of Parmesan

In some parts of Sicily, pesto alla trapanese is made with pecorino Romano cheese instead of Parmesan. Pecorino is a sharper, saltier sheep’s milk cheese.

Toasted Pine Nuts

While almonds are the traditional nut used, you can also experiment with toasted pine nuts. Pine nuts will lend a creamier, more buttery flavor to the pesto.

How to make Sicilian Pesto alla Trapanese

My Nonna meticulously prepared pesto the traditional way, grinding each ingredient by hand in a mortar and pestle. While I love honoring her technique, I often use a blender—it’s faster and just as delicious.

STEP ON HOW TO MAKE WITH THE BLENDER or food processor

Wash and halve the cherry tomatoes.

Combine the tomatoes, basil, toasted almonds, garlic, and grated cheese in a blender.

Blend a few times to chop the ingredients roughly.

With the blender running, slowly drizzle in the olive oil until you achieve a smooth paste.

Season with salt and pepper to taste.

Traditional Mortar and Pestle  

1. In a mortar, add the almonds and a pinch of salt. Using the pestle, grind the almonds into a coarse paste, applying steady pressure and rotating the pestle in a circular motion.
2. Crush garlic in the mortar and continue to grind, working the ingredients together until the garlic is well incorporated and the mixture becomes a smooth, creamy paste.
3. Tear the fresh basil leaves into the mortar,  grinding them into the almond-garlic mixture. 
4. Gradually add the Parmesan cheese, continuing to grind the ingredients together.
5. Finally, slowly drizzle in the olive oil, using the pestle to work the oil into the pesto. 
6. Taste the pesto and adjust the seasoning as needed, adding more salt and pepper.

How to Serve Pesto alla Trapanese

Here are a few delicious ways to enjoy it:

With Pasta: Toss with al dente pasta for a quick lunch. Fusilli or spaghetti ar my favorite tipe of pasta.

With Bruschetta: Spread pesto on toasted bread for an easy appetizer. 

As a Dip: Serve pesto with fresh vegetables or focaccia for a snack.

On Grilled Meat or Fish: Use pesto as a marinade or topping.

In Salads: Drizzle pesto over salads.

Best tips

• Use the ripest cherry tomatoes you can find-
• Use high-quality extra virgin olive oil.
• Adjust the garlic to your preference – Sicilians often use more than you might expect!
• Make extra and freeze in ice cube trays for quick, individual portions.
• If the pesto is too thick, add pasta cooking water to thin it out.

Pesto Alla Trapanese: Tomato and Almonds Sicilian Pesto

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Faq’s

Can I use regular tomatoes instead of cherry tomatoes?

While cherry tomatoes are traditional, you can use regular tomatoes. 

Can I make Pesto Trapanese without cheese for a vegan version?

Yes, you can omit the cheese or use a vegan alternative like nutritional yeast.

Can I use dried basil instead of fresh?

Fresh basil is strongly recommended for the best flavor and texture.

Storage & Freezing

Store in an airtight container in the refrigerator for up to 5 days You can also freeze it for longer-term storage, up to 3 months.