Pesto alla Trapanese

Pesto alla Trapanese is a sauce made from tomatoes, almonds, garlic, and fresh basil. It is typically served with pasta, but can also be used as a topping for meats or fish. The name “alla Trapanese” refers to the city of Trapani, located on the western coast of Sicily, where the sauce originated. The sauce is typically made by blending together tomatoes, almonds, garlic, and basil with olive oil and salt to create a chunky texture. It is a variation of the Genoese Pesto which is made with basil, pine nuts, garlic and Parmesan cheese. Pesto alla trapanese is a great alternative to the traditional basil pesto and it is a delicious way to add some Mediterranean flavor to your pasta dish.


  • 3 cups of fresh cherry tomatoes
  • 1/2 cup of blanched almonds
  • 2 cloves of garlic
  • 1/2 cup of fresh basil leaves
  • 1/2 cup of extra-virgin olive oil
  • Salt and pepper, to taste


  1. In a food processor or blender, combine the tomatoes, almonds, garlic, basil, olive oil, salt, and pepper. Pulse until the ingredients are well combined and have a chunky texture.
  2. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
  3. Drain the pasta, reserving 1 cup of the pasta cooking water.
  4. Toss the pasta with the pesto, adding enough pasta water to make it saucy.
  5. Serve the pasta with additional grated cheese and freshly ground black pepper.
  6. Enjoy with a glass of Sicilian red wine.

Note: You can adjust the amount of olive oil and garlic to your taste. If you want it to be creamier, you can add some ricotta cheese. You can also add some seafood, like shrimp or scallops, for a different twist.


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