Pesto alla Trapanese is a vibrant Sicilian pesto made from almonds, ripe tomatoes, fresh basil, garlic and Pecorino cheese. Quick to prepare and full of Mediterranean flavour, it’s ideal tossed with pasta for an easy weeknight dinner or used as a spread, dip or salad dressing.
Pesto alla Trapanese hails from Trapani in Sicily and is a delightful alternative to Ligurian basil pesto. The combination of sweet tomatoes, toasted almonds, sharp Pecorino, garlic and basil creates a balanced, aromatic sauce that brightens simple ingredients.
This pesto takes only minutes to make and works wonderfully in many ways: tossed with pasta, spread on crostini, stirred into salads, used as a dip with breadsticks or added to sandwiches. The recipe below includes step-by-step photos, tips and a short video demonstration.
Ingredients – what you need
The images above show the ingredients and a few useful notes. Use the freshest produce you can for the best result.
- Tomatoes – cherry tomatoes are sweet and ideal, though larger ripe tomatoes work as well.
- Blanched almonds – skinless almonds are traditional; if yours have skins, blanch and remove them first.
- Pecorino cheese – Pecorino gives authentic flavour; Parmesan can be used if needed.
- Garlic – use fresh garlic for best aroma and taste.
- Basil – a small handful of fresh basil leaves.
Toast the blanched almonds in a dry pan over medium heat until they are lightly golden; then let them cool.
To prepare the tomatoes: bring a small pot of water to a boil. Cut a small X at the base of each tomato, add them to the boiling water and blanch for 1–2 minutes until the skins start to split.
Drain and cool the tomatoes briefly, then peel off the skins and gently squeeze each tomato to remove seeds and excess juice. Set the flesh aside.
Place the prepared tomatoes, toasted almonds, Pecorino, garlic and basil into a food processor and pulse to a smooth, slightly textured pesto. An immersion blender works well too. Adjust the texture with a little extra virgin olive oil if needed.
Taste and season: Pecorino often provides sufficient salt, but add more to suit your preference.
If serving with pasta
Cook pasta until al dente and reserve about 1 cup of the cooking water. Drain the pasta and return it to the pot. Add the Pesto alla Trapanese and stir, adding pasta water a little at a time until the sauce evenly coats the pasta. You likely won’t need all the reserved water. Season to taste and serve immediately.
Ways to use it
This Sicilian pesto can be used wherever you would use basil pesto. Toss through pasta for a quick sauce, spread on crostini and top with cured meats and cheese, mix into salads, serve as a dip with grissini (breadsticks), or add to sandwiches for extra flavour.
Recipe tips and FAQs
- Score the tomatoes before blanching – a small cut at the base makes peeling quick and easy.
- Consistency – use reserved pasta water or a splash of olive oil to thin the pesto for tossing with pasta or salads.
Yes. Blanching for a minute makes the skins peel off easily and prevents the pesto from becoming too wet or grainy.
Store the pesto in an airtight container in the refrigerator for up to four days.
Absolutely. Traditionally it’s made with a mortar and pestle, which gives a slightly different texture but works perfectly.
More Sicilian recipes to try
- Pasta Alla Norma (Eggplant Pasta)
- Sicilian Pizza (Lo Sfincione)
- Homemade Sicilian Cannoli (shells and filling)
If you try this Pesto alla Trapanese or any other recipe, please rate it and leave a comment to share how it turned out. I enjoy reading your feedback and hearing about your variations.
Step By Step Photos Above
Most recipes include photos, tips and a short video to help you get great results.
Pesto alla Trapanese
By Emily
8 mins
2 mins
10 mins
4 servings
Ingredients
- 20–22 cherry tomatoes (about 200g / 7oz)
- ½ cup blanched almonds (75g)
- ½ cup freshly grated Pecorino cheese (30g)
- ⅓ cup fresh basil (6–10 large leaves)
- 1 clove garlic
Instructions
- Toast the blanched almonds in a dry pan until lightly golden, then let cool.
- Bring a small pot of water to a boil. Cut a small X at the bottom of each tomato and blanch for 1–2 minutes until the skins start to crack.
- Drain and cool the tomatoes, peel off skins, then squeeze out seeds and excess juice. Reserve the pulp.
- Place the tomatoes, almonds, Pecorino, garlic and basil in a food processor and blitz to a fine pesto. An immersion blender is an alternative.
- Taste and adjust seasoning, then serve.
If serving with pasta
- Cook pasta until al dente and reserve 1 cup of pasta water. Drain and return pasta to the pot. Add pesto and stir, adding pasta water a little at a time until the sauce coats the pasta evenly.
- Season with salt to taste and serve immediately.
Video
Notes
- Tomatoes – cherry tomatoes are sweet but large ripe tomatoes will also work.
- Blanched almonds – use skinless almonds; if needed, blanch and remove skins first.
- Pecorino – traditional and flavorful; Parmesan is a suitable substitute.
- Consistency – thin with reserved pasta water or olive oil to suit the intended use.
- Storage – refrigerate in an airtight container for up to 4 days.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven unless specified.
- Nutrition details are automatically calculated and are approximate.
Nutrition
Carbohydrates: 6 g |
Protein: 8 g |
Fat: 12 g
Nutrition information is an estimate.
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