Pesto alla Trapanese – Authentic Sicilian Pesto Made Easy
If you think pesto begins and ends with basil and pine nuts, it’s time to take a culinary trip to Sicily. Pesto alla Trapanese is a vibrant, rustic sauce from western Sicily that blends sweet tomatoes, fresh basil, almonds, garlic, olive oil, and cheese into something uniquely Mediterranean.
This Sicilian pesto recipe is fresh, creamy, slightly nutty, and bursting with summer flavor. It’s lighter than cream-based sauces but still rich and satisfying. And best of all? It comes together in minutes.
Originating in the coastal city of Trapani, this authentic Italian pesto tells a story of trade, tradition, and simple ingredients transformed into something unforgettable.
Let’s explore what makes this almond tomato pesto pasta so special — and how you can make it perfectly at home.
What Is Pesto alla Trapanese?
Unlike the more globally famous pesto from Genoa, Pesto alla Trapanese combines:
- Fresh ripe tomatoes
- Almonds instead of pine nuts
- Basil
- Garlic
- Pecorino or Parmesan
- Extra virgin olive oil
It’s believed that sailors from Genoa brought traditional pesto techniques to Sicily, where locals adapted the recipe using regional ingredients like almonds and tomatoes. The result is a bright, slightly sweet, nutty sauce that feels both rustic and refined.
What Makes Sicilian Pesto Unique?
1. Almonds Instead of Pine Nuts
Almonds add a slightly sweeter, more delicate nuttiness.
2. Fresh Tomatoes
They create a lighter, fresher texture compared to classic green pesto.
3. Rustic Texture
Traditionally made with a mortar and pestle, the sauce has gentle texture rather than being completely smooth.
Ingredients
- 2 cups ripe cherry or Roma tomatoes, chopped
- ½ cup blanched almonds
- 1 cup fresh basil leaves (packed)
- 2 cloves garlic
- ½ cup freshly grated Pecorino Romano or Parmesan cheese
- ½ cup extra virgin olive oil
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (optional)
- 12 oz pasta (busiate, spaghetti, or linguine)
Instructions
1. Blanch the Tomatoes (Optional but Authentic)
If using larger tomatoes, briefly blanch and peel them for a smoother texture. Cherry tomatoes can be used as-is.
2. Toast the Almonds (Optional)
Lightly toast almonds in a dry pan for 2–3 minutes until fragrant. Let cool.
3. Blend the Base
In a food processor, pulse almonds and garlic until finely chopped.
4. Add Tomatoes & Basil
Add tomatoes and basil. Pulse until slightly chunky.
5. Incorporate Cheese & Olive Oil
Add grated cheese and slowly drizzle in olive oil while blending until the sauce reaches a creamy but textured consistency.
6. Season
Taste and adjust salt and pepper.
7. Cook the Pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water.
8. Toss & Serve
Drain pasta and immediately toss with pesto. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
Serve topped with extra cheese and a drizzle of olive oil.
Pesto alla Trapanese – Sicilian Pesto (Authentic & Easy)
Ingredients
Equipment
Method
- Pulse almonds and garlic until finely chopped.
- Add tomatoes and basil; pulse until slightly chunky.
- Blend in cheese and olive oil.
- Cook pasta until al dente.
- Toss pasta with pesto and serve immediately.
Notes
Traditional Pasta Pairing: Busiate
In Sicily, Pesto alla Trapanese is traditionally served with busiate — a spiral-shaped pasta that beautifully captures the sauce. If unavailable, spaghetti or linguine work perfectly.
Pro Tips for Authentic Flavor
Use High-Quality Olive Oil
This sauce relies heavily on olive oil for richness.
Don’t Overblend
Keep a slightly rustic texture.
Use Fresh, Ripe Tomatoes
Flavor depends on tomato quality.
Toss With Warm Pasta
The heat helps emulsify the sauce naturally.
Delicious Variations
Add Red Pepper Flakes
For subtle heat.
Swap Cheese
Try a mix of Pecorino and Parmesan.
Make It Vegan
Omit cheese or use a plant-based alternative.
Add Burrata
Top with fresh burrata for extra creaminess.
What to Serve with Sicilian Pesto Pasta
- Grilled vegetables
- Lemon-roasted chicken
- Crusty bread
- Fresh green salad
This easy Mediterranean pasta sauce shines brightest when paired with simple sides that let its flavors stand out.
Storage & Make-Ahead Tips
Refrigerator
Store in airtight container up to 3 days. Cover surface with olive oil to preserve freshness.
Freezing
Freeze in small portions for up to 2 months.
Cultural Roots of Pesto alla Trapanese
The province of Trapani has long been a crossroads of Mediterranean trade routes. Almonds and tomatoes, both abundant in the region, became natural additions to the pesto technique brought from northern Italy.
This dish reflects Sicily’s culinary philosophy: simple, fresh ingredients elevated by technique and tradition.
Frequently Asked Questions
Is this the same as Genovese pesto?
No — Genovese pesto uses pine nuts and no tomatoes.
Can I make it without a food processor?
Yes — use a mortar and pestle for authentic texture.
Can I use canned tomatoes?
Fresh tomatoes are strongly recommended for best flavor.
Final Thoughts
Pesto alla Trapanese is proof that sometimes the most unforgettable dishes come from the simplest ingredients. Fresh basil, ripe tomatoes, almonds, and good olive oil combine into a sauce that feels bright, rustic, and deeply satisfying.
Whether you’re looking to expand your Italian cooking repertoire or just want an easy Mediterranean pasta sauce for weeknight dinners, this authentic Sicilian pesto recipe delivers bold flavor with minimal effort.
Fresh. Nutty. Vibrant. Unmistakably Sicilian.
