Pesto alla Trapanese – Sicilian Pesto (Authentic & Easy)

If you’re craving a vibrant, flavorful pesto with a twist, Pesto alla Trapanese is your new kitchen favorite. This Sicilian version of traditional pesto is rich, nutty, and slightly sweet, combining ripe tomatoes, fragrant basil, toasted almonds, and Pecorino cheese. Unlike the classic Genovese pesto that relies heavily on pine nuts, Trapanese pesto bursts with southern Italian freshness that pairs beautifully with pasta, grilled vegetables, or even spread on crusty bread.

In this guide, you’ll learn the authentic method to make Pesto alla Trapanese at home, along with tips, variations, and serving suggestions to elevate your Italian meals.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, packed
• ½ cup blanched almonds, toasted
• 2 cloves garlic, peeled
• ½ cup Pecorino Romano cheese, grated
• ½ cup extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Optional for serving:

• Cooked pasta of your choice (trofie, spaghetti, or penne)
• Extra Pecorino for garnish
• Toasted almonds for topping

Instructions

1. Toast the almonds: Preheat a small skillet over medium heat. Add the blanched almonds and toast for 3–5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
2. Prepare the tomatoes: Halve the cherry tomatoes. For a smoother texture, you can briefly roast them with a drizzle of olive oil at 400°F (200°C) for 10 minutes.
3. Blend the pesto: In a food processor, combine the basil leaves, toasted almonds, garlic, Pecorino cheese, and cherry tomatoes. Pulse until coarsely chopped.
4. Add olive oil gradually: With the processor running, slowly stream in the extra virgin olive oil until a creamy, slightly chunky consistency forms. Stop and scrape down the sides as needed.
5. Season: Taste and add salt and freshly ground black pepper as desired. Adjust olive oil for preferred consistency.
6. Toss with pasta: Cook your favorite pasta according to package directions. Reserve a small cup of pasta water. Toss the cooked pasta with pesto, adding reserved water gradually to help coat the pasta evenly.
7. Serve: Plate the pasta, garnish with extra Pecorino and a sprinkle of toasted almonds. Enjoy warm.

Pesto alla Trapanese

Authentic Sicilian pesto with tomatoes, almonds, and fresh basil. Quick, flavorful, and easy to make at home.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian, Sicilian

Calories: 280

Ingredients

  

Main Ingredients

• 2 cups cherry tomatoes halved
• 1 cup fresh basil leaves packed
• 0.5 cup blanched almonds toasted
• 2 cloves garlic peeled
• 0.5 cup Pecorino Romano cheese grated
• 0.5 cup extra virgin olive oil
• to taste salt
• to taste black pepper freshly ground

Equipment

• Food processor
• Mixing bowls
• Skillet
• Wooden spoon

Method

 

1. Toast the almonds in a skillet over medium heat for 3–5 minutes until golden and fragrant. Cool.
2. Halve the cherry tomatoes. Optionally, roast at 400°F (200°C) for 10 minutes for smoother flavor.
3. In a food processor, combine basil, toasted almonds, garlic, Pecorino, and tomatoes. Pulse until coarsely chopped.
4. With processor running, gradually add olive oil until creamy. Scrape sides as needed.
5. Season with salt and black pepper. Adjust consistency with more olive oil if needed.
6. Toss pesto with cooked pasta, adding reserved pasta water to coat evenly.
7. Serve with extra Pecorino and toasted almonds on top.

Notes

For a nut-free version, replace almonds with sunflower seeds. Vegan option: use nutritional yeast instead of Pecorino.

Tips for Perfect Pesto alla Trapanese

• Choose ripe, juicy tomatoes: They provide natural sweetness and vibrant color. Cherry or grape tomatoes work best.
• Toast the almonds: This brings out a nutty aroma that defines Trapanese pesto.
• Use fresh basil: Dull or older leaves will result in a flat-tasting pesto.
• Adjust oil slowly: You want a creamy yet slightly textured pesto—not a soupy sauce.
• Reserve pasta water: It helps emulsify the pesto and coat every strand of pasta beautifully.

Variations

1. Nut-free: Replace almonds with sunflower seeds for a nut-free version while keeping texture.
2. Vegan: Use nutritional yeast instead of Pecorino Romano.
3. Spicy: Add ½ teaspoon red pepper flakes for a subtle kick.
4. Herb-forward: Add a few fresh parsley leaves to brighten the flavor.

Serving Suggestions

• Toss Pesto alla Trapanese with trofie or spaghetti for a classic Sicilian pasta dish.
• Spread on toasted baguette slices for a quick appetizer.
• Use as a sauce for grilled chicken or roasted vegetables.
• Mix into a salad of fresh mozzarella, cherry tomatoes, and arugula for a Mediterranean-inspired dish.

Fun Facts & Cultural Context

Pesto alla Trapanese originates from the Trapani province in Sicily. Unlike Genoese pesto, it incorporates local ingredients like tomatoes and almonds, reflecting the island’s bounty. Traditionally, it was prepared using a mortar and pestle, which created a rustic texture with bursts of flavor. The combination of almonds and Pecorino adds a nutty-savory depth, while the fresh basil and tomatoes keep the pesto bright and summery. This dish is celebrated in Sicily for its simplicity and reliance on fresh, local produce—a hallmark of Italian cooking.

Why You’ll Love This Recipe

• Authentic flavor: True Sicilian pesto that’s fresh and vibrant.
• Quick & easy: Ready in under 20 minutes, perfect for weeknight dinners.
• Versatile: Works with pasta, bread, veggies, or proteins.
• Nutty & creamy: Almonds add body without overpowering the natural tomato and basil flavors.

Whether you’re an Italian cuisine enthusiast or just discovering Sicilian flavors, this recipe will quickly become a staple in your home kitchen.