Pesto alla Trapanese is a traditional Sicilian pesto from the city of Trapani, located on the western coast of Sicily. As the name suggests, it’s a regional specialty that reflects the rich flavors of the Mediterranean.
This delicious red pesto is made entirely with raw ingredients, combining the best of local Sicilian produce: Avola almonds, red garlic from Nubia, Sicilian extra virgin olive oil, fresh cherry tomatoes (like Pachino IGP, Datterino, or Pizzutello from the Valli Ericine), Sicilian pecorino cheese, fresh basil, and a pinch of sea salt.
Of course, if you can’t find these specific ingredients, don’t worry — you can still make an excellent pesto alla trapanese at home. Just be sure to use high-quality ingredients for the best result.
While the traditional method involves using a mortar and pestle, this recipe uses a blender for convenience. If you have the time and want to follow the old-fashioned way, feel free to go with the mortar!
Pesto alla Trapanese is most commonly served with pasta. The classic pairing is with Busiate trapanesi, a spiral-shaped pasta traditionally rolled around a thin rod. But it’s also fantastic with other pasta types, especially spaghetti or short pasta.
Besides pasta, this tomato and almond pesto also makes a wonderful spread for bruschetta or crostini, perfect as an appetizer or aperitivo.
Rich, aromatic, and full of fresh, summery flavors, red pesto alla trapanese is a true taste of Sicily. It’s quick and easy to prepare and sure to impress your guests with its vibrant Mediterranean character.
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Ingredients
Prep Time: 10 Min | Servings: 4
- 250 g (~9 oz) ripe cherry tomatoes
- 100 g (3.5 oz) blanched almonds
- 40 g (1.4 oz) fresh basil leaves
- 100 g (1 cup) grated Pecorino cheese
- 30 g (2 tablespoons) extra virgin olive oil
- 1 garlic clove
- Salt, to taste
Instructions
Step 1) - To make an authentic pesto alla trapanese, start by preparing the tomatoes. Wash the ripe cherry tomatoes thoroughly, then cut them into wedges. Remove the seeds and any excess liquid to avoid watering down the pesto. Chop the tomatoes into small pieces and set them aside.
Step 2) - Place the blanched almonds in a food processor or blender. Pulse until they are finely chopped but still slightly coarse. Be careful not to over-blend — the almonds should have a grainy texture, not turn into almond flour.
Step 3) - Now add the chopped tomatoes, fresh basil leaves, a pinch of fine salt, and a whole peeled garlic clove to the blender. Blend again briefly until you get a chunky and aromatic mixture. The texture should be rustic, not creamy.
Step 4) - Transfer the mixture to a bowl. Stir in the grated Pecorino cheese and extra virgin olive oil. Mix everything thoroughly to combine.
Your homemade Sicilian tomato and almond pesto is ready! Use it immediately to dress Busiate pasta, spaghetti, or spread it on toasted bread for a delicious appetizer.
Storage
You can store pesto alla trapanese in the refrigerator for 2 to 3 days. Keep it in an airtight jar and cover the surface with a thin layer of extra virgin olive oil to help preserve its freshness.
If you’d like to keep it longer, you can freeze the pesto. It will stay good in the freezer for up to 3 months. When you’re ready to use it, just thaw it in the refrigerator until fully defrosted.
Tips
To make the best Trapani-style pesto, always use fresh, high-quality ingredients. Since this is a raw, no-cook sauce, the final flavor depends entirely on the quality and freshness of what you use.
Choose basil leaves that are tender and vibrant green. Avoid older leaves, which tend to be darker and less aromatic. Fresh, young basil will give your Sicilian red pesto a more intense and fragrant flavor.
If you're using a high-speed blender or food processor, blend in short pulses, pausing between each burst. This helps prevent the mixture from overheating and losing its bright color. It also keeps the almonds from releasing too much oil, which could affect the texture of the pesto.
If the pesto is too thick, adjust the consistency by adding a little water or a bit more extra virgin olive oil. If it turns out too thin, simply blend in a few extra almonds or more grated cheese until it reaches your preferred texture.
Substitutes
As I mentioned earlier, you don’t need to have all the original Sicilian ingredients to make a great pesto alla trapanese at home. The traditional recipe calls for local Sicilian products that can be hard to find outside of Italy, such as Avola almonds, red garlic from Nubia, Sicilian extra virgin olive oil, Pachino IGP cherry tomatoes (like Datterino, Ciliegino, or Pizzutello from the Valli Ericine), Sicilian pecorino, and fresh basil.
Of course, these ingredients are strongly tied to the Trapani area, but you can easily substitute them with what you have available, as long as the ingredients are fresh and of good quality.
TOMATOES: For example, if you can’t find cherry tomatoes, ripe large tomatoes will work just fine. Just make sure to remove the seeds and excess liquid if they’re very juicy.
PECORINO: If you can’t get Sicilian Pecorino, you can replace it with grated Parmigiano Reggiano, Pecorino Romano or even aged Provolone.
BASIL & GARLIC: Always use fresh basil (never frozen) and if you’re not a fan of garlic, feel free to leave it out entirely. The sauce will still be full of flavor.
RICOTTA: There’s also a popular variation in Sicily of this sauce. It’s made with the same ingredients as pesto alla trapanese, but with the addition of fresh ricotta cheese. The ricotta gives it a creamier texture and a more delicate flavor, making it especially nice for summer dishes.
Origins
But where does this wonderful recipe come from?
It’s believed that pesto alla trapanese is a local Sicilian adaptation of Ligurian pesto, the famous green sauce made with basil, garlic, and typically walnuts or pine nuts. Genoese sailors, who stopped at the port of Trapani during their long journeys to the East, brought the recipe with them.
The sailors of Trapani took inspiration from the Ligurian version and transformed it using local ingredients. While basil remained a key element, they added fresh cherry tomatoes for a burst of Sicilian flavor. The salt came from the historic salt pans of Trapani and Paceco, and the garlic used was the famous red garlic from Nubia.
Instead of walnuts or pine nuts, they used sweet Sicilian almonds, giving the pesto a unique texture and a slightly crunchy bite. And finally, Ligurian olive oil was replaced with the rich, golden extra virgin olive oil from the Trapani valleys.
The result is a flavorful, sun-kissed red pesto that perfectly captures the essence of Sicilian cuisine.
More Pasta Sauce Recipes
- Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)
- Arugula Pesto Recipe
- Walnut Sauce Recipe
Pesto alla Trapanese: FAQs
Absolutely! You can make pesto alla trapanese ahead of time and freeze it in small portions, such as in an ice cube tray or airtight containers. It will keep well in the freezer for up to 2 months. When you're ready to use it, simply let it thaw in the refrigerator or at room temperature. For best results, give it a quick stir and add a little extra virgin olive oil before serving.
Pesto alla Trapanese is often called red pesto because of its vibrant color, which comes from the addition of fresh tomatoes. Unlike the classic green pesto from Liguria, this Sicilian variation combines tomatoes, almonds, basil, garlic, and cheese, resulting in a rich red sauce full of Mediterranean flavor.
Recipe Card
Pesto alla Trapanese (Sicilian Pesto with Tomatoes and Almonds)
Ingredients
- 250 g ripe cherry tomatoes - ~9 oz
- 100 g blanched almonds - 3.5 oz
- 40 g fresh basil leaves - 1.4 oz
- 100 g grated pecorino cheese - 1 cup
- 30 g extra virgin olive oil - 2 tablespoons
- 1 garlic clove
- salt - to taste
Instructions
- To make an authentic pesto alla trapanese, start by preparing the tomatoes. Wash the ripe cherry tomatoes thoroughly, then cut them into wedges. Remove the seeds and any excess liquid to avoid watering down the pesto. Chop the tomatoes into small pieces and set them aside.
- Place the blanched almonds in a food processor or blender. Pulse until they are finely chopped but still slightly coarse. Be careful not to over-blend — the almonds should have a grainy texture, not turn into almond flour.
- Now add the chopped tomatoes, fresh basil leaves, a pinch of fine salt, and a whole peeled garlic clove to the blender. Blend again briefly until you get a chunky and aromatic mixture. The texture should be rustic, not creamy.
- Transfer the mixture to a bowl. Stir in the grated Pecorino cheese and extra virgin olive oil. Mix everything thoroughly to combine.
- Your homemade Sicilian tomato and almond pesto is ready! Use it immediately to dress spaghetti, or spread it on toasted bread for a delicious appetizer.
Carl Belgiorno says
Thank you for sharing this recipe