Pesto alla Trapanese

Pesto alla Trapanese is a delicious Sicilian variant of the better-known Genoese pesto. It is characterized by fresh ingredients and Mediterranean flavors; here’s how to prepare it:

Ingredients

• 300g ripe tomatoes
• 1 bunch fresh basil
• 30g blanched almonds
• 1 garlic clove (more or less to taste)
• 50g grated pecorino (or a mix of pecorino and Parmesan)
• Extra-virgin olive oil to taste
• Salt to taste
• Chili flakes (optional)

Preparation

1. Start by blanching the tomatoes for a few minutes to make peeling easier. Then peel them, remove the seeds and inner liquid, and cut them into pieces.
2. In a mortar or food processor, combine the almonds and garlic clove (peeled and with the central germ removed to make it less indigestible) along with a pinch of salt until you obtain a paste.
3. Add the tomatoes and basil and continue processing the mixture. Gradually add the olive oil until you reach the desired consistency.
4. Transfer the pesto to a bowl and add the grated pecorino (and Parmesan if using), mixing everything well.
5. If you prefer to give the pesto a spicy note, you can add a pinch of chili flakes to taste.
6. Taste and adjust the salt if necessary.

Pesto alla Trapanese is an excellent dressing for pasta, especially with busiate, a typical Trapanese pasta shape. You can finish the dish with a sprinkle of grated cheese and a few fresh basil leaves for garnish.

Trivia

The recipe for Pesto alla Trapanese reflects the influence of Arab cuisine, which helped introduce the use of almonds to Sicilian kitchens. It is said that this pesto originated in the ports, where Genoese sailors introduced the pesto recipe that was then adapted with local Sicilian ingredients.