Pesto alla Trapanese, better known as Sicilian pesto, is the cousin to Genoa’s basil pesto. It’s a delicious pasta sauce that originated in a city called Trapani off the western coast of Sicily.
As summer is coming to a close I encourage you to make this wonderful sauce with your garden tomatoes and fresh basil, it will be such a treat for you to enjoy.
Unlike typical basil pesto which is primarily green, pesto trapanese has a red-tinged color which comes from raw tomatoes that are added in along with the fresh basil. The tomato addition adds a distinct, bright flavor, it’s amazing how it enhances the sauce, it’s very different and very delicious and you can use it in various ways.
Another difference between this Sicilian version and the popular basil pesto is the exclusive use of almonds for the nuts, a nice variation as well.
I harvested so much from my basil plant this year, my freezer is stocked with basil pesto, and before the colder nights get to my plant I wanted to stock up on the Sicilian version with some deliciously ripe summer cherry tomatoes.
You can use this pesto just like any other, but my favorite way is to toss it into hot pasta.
The shape you use is up to you but don’t use a small shape and it must be a good quality pasta, preferably bronze cut from Italy.
The bronze cut pasta has a rougher surface that allows the sauce to cling on effortlessly and adds to the taste and texture, it’s the best.
Hurry up and make this wonderful, tasty Pesto alla Trapanese, you will be dreaming about how good it is!
- 12.oz. pasta of choice, I used bucatini but spaghetti or linguine or rigatoni would work, just don't use a small shape
- 1 lb. ripe cherry tomatoes
- ¾ cup of lightly toasted almonds
- 2 or 3 garlic cloves
- 3 cups or so of loosely packed fresh and pristine looking basil leaves
- ½ cup or more according to your taste of grated pecorino romano
- olive oil, enough to loosen up the mixture
- salt and pepper to taste
- In a food processor with blade add in the nuts and garlic cloves, process till slightly course.
- Add in the basil leaves and process.
- Add in the tomatoes and process til combined, slightly chunky but not soupy.
- Slowly incorporate the olive oil until it's loose and can stir easy.
- Add in the grated cheese and quickly process it all together.
- Taste for salt and pepper, adding more olive oil if needed.
- Toss the completed pesto with your hot pasta, reserving some pasta water to loosen the sauce if needed.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
