trapanese pesto recipe

Trapanese pesto is a Sicilian recipe. It is made with fresh tomatoes, almonds, and basil leaves, and it is delicious!

The Trapanese pesto, pesto alla siciliana, is also one of those precious all-you-have-to-do-is-blend dishes for lazy weekdays.

This condiment has a strong nutty flavor, but it is also fresh and summery, because of the raw tomatoes. The reddish color, also given by the vegetables, is the reason why it is likewise called the Sicilian red pesto.

trapanese pesto with buscate pasta
trapanese pesto in a food processor

a travel cookbook series about Italy

made in Italy!

If you are an Italophile, subscribe to my weekly newsletter and get a first read of SIMPOSIO, my slow travel cookbook series.


trapanese pesto with buscate pasta on a blue plate
trapanese pesto pasta served on a blue plate

About tomatoes – from the Italian Colors newsletter…

“During one of my cooking sprees, I realized I never shared a fundamental storing tip with you: never save your tomatoes in the fridge! Scientific data has proven that the low temperatures cause the loss of aroma and flavor, plus they give them a floury texture.The fruit basket is their place!”

Subscribe here for more Italy in your inbox!

5 from 1 vote

trapanese pesto recipe

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Claudia Rinaldi | Gourmet Project


  • 14 oz pasta 400 gr
  • 5 oz cherry tomatoes 150 gr - 6-8 tomatoes
  • 3.5 oz peeled almonds 100 gr
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil
  • 2-3 oz basil leaves 70-80 gr
  • 1 teaspoon of salt


  1. Bring a small pot of water to a boil. Add tomatoes and simmer for less than a minute. Drain them, wash them with cold water and peel them.

  2. With a pestle and mortar or a food processor, blend the almonds, garlic, and half of the olive oil.

  3. Add the peeled tomatoes, the basil leaves, a teaspoon of salt, and the remaining oil.

  4. Blend until creamy.
  5. Cook pasta according to package directions and season it with the Trapanese pesto. 

  6. Serve hot.

Enjoy your Trapanese pesto!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio cookbook series; maker of Gourmet Project, an Italian food, travel and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.

Follow me on Amazon!