Pesto alla Trapanese is a Sicilian twist on classic basil pesto, made with fresh tomatoes, almonds, garlic, and basil. It’s lighter, brighter, and slightly nutty—perfect as a pasta sauce, dip, or spread. Originating from Trapani, this no-cook sauce is packed with Mediterranean flavor and comes together in minutes.
Ingredients (Makes about 1 cup)
- 2 large ripe tomatoes, peeled and chopped
- 1/2 cup blanched almonds (or lightly toasted)
- 1/2 cup fresh basil leaves
- 2 garlic cloves
- 1/4 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
1. Prep the Tomatoes
If using fresh tomatoes, blanch and peel them. Chop roughly and drain excess liquid.
2. Blend the Sauce
In a food processor, combine tomatoes, almonds, basil, garlic, and cheese. Pulse until coarse.
3. Add Olive Oil
With the processor running, slowly drizzle in olive oil until the pesto reaches a creamy, spreadable consistency.
4. Season and Serve
Add salt and pepper to taste. Use immediately or store in the fridge for up to 4 days.
Serving Ideas
- Toss with spaghetti or linguine for a simple pasta dish
- Spread on crusty bread or paninis
- Spoon over grilled chicken or roasted vegetables
Tips from @saucesanddips
- Use the ripest tomatoes you can find for maximum flavor
- For a vegan version, omit the cheese or use nutritional yeast
- Store covered with a thin layer of olive oil to preserve color
Tag your recreations with #saucesanddips and follow @saucesanddips for more globally inspired sauces and dips.
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