Pesto alla Trapanese Recipe

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.

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Sauces and Dips

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Pesto alla Trapanese

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.

TypeSauces

CuisineItalian

Ingredients

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• 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 TomatoesIf using fresh tomatoes, blanch and peel them. Chop roughly and drain excess liquid.
2. Blend the SauceIn a food processor, combine tomatoes, almonds, basil, garlic, and cheese. Pulse until coarse.
3. Add Olive OilWith the processor running, slowly drizzle in olive oil until the pesto reaches a creamy, spreadable consistency.
4. Season and ServeAdd salt and pepper to taste. Use immediately or store in the fridge for up to 4 days.

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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

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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

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Tag your recreations with #saucesanddips and follow @saucesanddips for more globally inspired sauces and dips.

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