Pesto alla Trapanese is a Sicilian twist on classic pesto made with fresh tomatoes, almonds, basil, garlic, and extra virgin olive oil. Perfect for pasta, bruschetta, or as a gourmet sauce.
Pesto alla Trapanese is a vibrant twist on the classic basil pesto that combines the fresh flavors of cherry tomatoes, basil, almonds, and pecorino cheese. I think it’s the ideal summertime pesto. Maybe it’s the fresh basil, maybe it’s the cherry tomatoes.
Whatever the reason, it’s a nice variation on a familiar flavor. This delicious Sicilian pesto brings a burst of Mediterranean sunshine to your plate, making it a perfect dish for a quick weeknight dinner or a scrumptious meal for the summer months. With its rich, nutty flavors and bright, juicy tomatoes, this pesto it’s always a favorite.
Pesto alla Trapanese is a delicious and versatile sauce that brings a taste of Sicily to your kitchen. With its fresh tomatoes, basil, and almonds, it’s a delightful twist on the classic pesto that’s perfect for pasta, dipping, or spreading.
This easy recipe is ready in just 25 minutes and is sure to become a favorite in your household. Give it a try and enjoy the vibrant, sunny flavors of the Mediterranean in every bite. Buon appetito!
Common Questions About Pesto alla Trapanese
What is Pesto alla Trapanese?
Pesto alla Trapanese is a traditional Sicilian sauce that originates from the port city of Trapani in western Sicily.
Unlike the classic basil pesto from Genoa, Pesto alla Trapanese features fresh tomatoes, toasted almonds, and pecorino cheese, giving it a unique and delicious twist.
Can I Use Different Nuts Instead of Almonds?
Yes, you can substitute the almonds with other nuts such as pine nuts or pistachios.
However, traditional Sicilian pesto recipes use almonds for their unique flavor and texture. Blanched almonds are commonly used, but you can also use regular almonds.
How Can I Adjust the Consistency of the Pesto?
If your pesto trapanese is too thick, you can add a bit of the reserved pasta water or more olive oil to achieve the desired consistency. If it’s too thin, you can add more nuts or cheese to thicken it up.
Storage
Give it a day or so in the fridge and the flavor will get even better. Fresh pesto is always best, though. Don’t wait too long!
Refrigerator
Store any leftover Pesto alla Trapanese in an airtight container in the refrigerator. It will keep for up to 3 days.
Make sure to cover the top with a thin layer of extra virgin olive oil to prevent the pesto from oxidizing and turning brown.
Freezer
You can freeze Pesto alla Trapanese for up to 3 months. Place it in a freezer-safe container or ice cube trays for smaller portions. Thaw it in the refrigerator overnight before using.
Tips
Did you know there are different kinds of basil? Yep, a bunch of basil at the store is typically Genovese. Try different kinds if you like!
- Use fresh, ripe tomatoes for the best flavor.
- Toast the almonds to bring out their nutty flavor.
- Adjust seasoning to taste after blending.
- Reserve some pasta water to help adjust the consistency of the sauce.
- Serve at room temperature for optimal flavor.
Ingredients
I’ve also used grape tomatoes. You just need a small variety. They have such a delicious little pop!
- Cherry tomatoes
- Fresh basil leaves
- Toasted almonds
- Garlic cloves
- Pecorino cheese
- Extra virgin olive oil
- Salt and pepper
- Spaghetti or pasta of your choice
How to Make Pesto alla Trapanese
In the end, you’ll have a smooth sauce served with pasta that you won’t soon forget. What a great way to spend an evening!
- Combine the cherry tomatoes, basil leaves, toasted almonds, garlic cloves, and pecorino cheese in a food processor. Pulse until roughly chopped.
- While the food processor is running, drizzle in the olive oil until the mixture comes together into a smooth pesto. Season with salt and pepper to taste.
- Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
- Heat the pesto over medium heat in a large skillet.
- Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to loosen it up.
- Serve hot, garnished with additional basil leaves and a sprinkle of grated pecorino cheese if desired.
Kitchen Supplies You’ll Need for Pesto alla Trapanese
I love to change things up with my pasta dishes. This Trapanese pesto sauce is a great way to do that. It’s a traditional recipe with a whole lot of flavor.
- Food processor or blender
- Large pot for boiling pasta
- Large skillet for heating the pesto
- Measuring cups and spoons
- Spatula
What to Serve With Pesto alla Trapanese
Pesto alla Trapanese pairs beautifully with various dishes. Here are some serving suggestions:
- Crusty bread: Serve with slices of crusty bread to scoop up the delicious pesto.
- Grilled vegetables: Complement the pesto with a side of grilled vegetables.
- Simple green salad: A light salad with a lemon vinaigrette balances the rich flavors of the pesto.
- White wine: Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Why You Should Make Pesto alla Trapanese
If you can, go to your local farmers market and get some really fresh produce. You’ll be amazed at what a brighter flavor you get.
- Fresh ingredients: Uses fresh tomatoes and basil for a vibrant flavor.
- Quick and easy: Ready in just 25 minutes, perfect for a weeknight meal.
- Unique twist: Offers a delightful variation on traditional basil pesto.
- Versatile: Can be used as a pasta sauce, dip, or spread.
- Healthy: Packed with fresh ingredients and healthy fats from the olive oil and almonds.
Variations and Add-Ins for Pesto alla Trapanese
If it’s your first time making this, it won’t be your last. Let me know in the comments how it turns out!
- Add red pepper flakes for a bit of heat.
- Use different nuts like pine nuts or pistachios for a different flavor.
- Include fresh parsley for added freshness.
- Mix in Parmesan cheese for a milder, creamier taste.
- Add sun-dried tomatoes for a richer tomato flavor.
If you love this easy pasta recipe, you’re going to love these other dinner ideas too. Please click each link below to find the easy, printable recipe!
More Great Pasta Dinners
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Pesto alla Trapanese
Ingredients
- 2 cups cherry tomatoes halved
- 1 cup basil leaves – fresh
- ⅓ cup almonds toasted
- 2 cloves garlic
- ¼ cup pecorino cheese grated
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- 12 oz spaghetti or pasta of your choice, penne works well too
Instructions
- Combine the cherry tomatoes, basil leaves, toasted almonds, garlic cloves, and pecorino cheese in a food processor. Pulse until roughly chopped.
- While the food processor is running, drizzle in the olive oil until the mixture comes together into a smooth pesto. Season with salt and pepper to taste.
- Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
- Heat the pesto over medium heat in a large skillet.
- Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to loosen it up.
- Serve hot, garnished with additional basil leaves and a sprinkle of grated pecorino cheese if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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