Pesto alla trapanese - the original recipe

Pesto alla trapanese

Pesto alla Trapanese (also known as “agghiata trapanisa”) originates from Trapani, in western Sicily. According to tradition, Genoese sailors docked in the Sicilian port bringing with them the famous Ligurian pesto. The Sicilians reinterpreted it with their own ingredients: tomatoes, almonds, and Nubia garlic.

The result is a fragrant, intense, and sun-kissed raw sauce, perfectly aligned with Mediterranean flavors. It is one of the iconic dishes of Sicilian summer cuisine, often prepared in advance and served cold.

🍽️ Serves: 4 ⏲️ Time: 15 minutes 🧺 Ingredients:

• 80 g peeled almonds (lightly toasted)

• 1 garlic clove

• 4–5 ripe sauce tomatoes (about 300 g)

• 15 fresh basil leaves

• 70 ml extra virgin olive oil

• 50 g grated Sicilian pecorino cheese

• Salt, to taste

• Black pepper, to taste

🥣 Instructions:

1. Blanch and peel the tomatoes Place the tomatoes in boiling water for a few seconds, then peel them, remove the seeds, and roughly chop.
   

2. Prepare the base with garlic and almonds In a food processor (or mortar and pestle), crush the almonds with the garlic clove and a pinch of salt until you get a paste.
   

3. Add the basil Add the fresh basil leaves and continue to crush.
   

4. Incorporate the tomatoes Add the chopped tomatoes and blend until you obtain a thick yet smooth sauce.
   

5. Add the pecorino Mix in the grated pecorino cheese.
   

6. Add the extra virgin olive oil

   Drizzle in the olive oil until you reach a creamy consistency.

   
   

💡 Tips:

• Use ripe salad tomatoes or peeled datterini if out of season.

• The original recipe calls for raw almonds, but lightly toasting them enhances the flavor.

• Mortar and pestle produce a more authentic and less oxidized flavor than a food processor.

• Traditionally served with busiate pasta, but spaghetti or linguine work well too.

• Never heat the pesto – it must be used raw, directly on freshly drained pasta.