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.
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!”
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trapanese pesto recipe
- 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
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.
With a pestle and mortar or a food processor, blend the almonds, garlic, and half of the olive oil.
Add the peeled tomatoes, the basil leaves, a teaspoon of salt, and the remaining oil.
Blend until creamy.
Cook pasta according to package directions and season it with the Trapanese pesto.
Enjoy your Trapanese pesto!