trapanese pesto recipe

Not every Italian pesto is green.

In the western part of Sicily, around the city of Trapani, pesto takes on the colors of summer: ripe tomatoes, almonds, basil, garlic and extra-virgin olive oil.

Fresh, fragrant and incredibly easy to prepare, Pesto alla Trapanese is one of Sicily’s most beloved pasta sauces.

trapanese pesto with buscate pasta

WHAT IS PESTO ALLA TRAPANESE?

Pesto alla Trapanese is Sicily’s answer to the famous Genovese pesto.

Instead of pine nuts, this western Sicilian recipe uses almonds, abundant throughout the island, together with ripe tomatoes, fragrant basil, garlic, and extra-virgin olive oil. The result is a pesto that feels lighter, fresher, and unmistakably summery.

Like so many Italian regional recipes, it is a simple combination of local ingredients transformed into something extraordinary.

trapanese pesto in a food processor

HOW TO SERVE PESTO ALLA TRAPANESE

Pesto alla Trapanese is traditionally served with busiate, the hand-twisted pasta typical of the province of Trapani. Their rough, spiral shape catches every bit of the sauce.

If busiate aren’t available, don’t worry. Spaghetti, linguine, or other long pasta shapes work beautifully too.

Like many Italian pestos, this one isn’t cooked. Simply prepare the sauce while the pasta boils, then toss everything together and serve immediately, with a little extra basil and, if you like, a sprinkle of grated pecorino.

trapanese pesto pasta served on a blue plate
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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

Ingredients

  • 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

Instructions

  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