Learn how to make Pesto alla Trapanese! This traditional Sicilian Tomato Pesto with Almonds is super quick and easy to make, plus so delicious. Pair this vibrant sauce with busiate pasta (and other twisty shapes) for the perfect summer dinner!
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Ginnie's Take
I don't know about you, but I'm a huge pesto fan! There are so many ways to use it, plus you can get really creative experimenting with different ingredients (herbs, nuts, cheese, etc.). Today, I'm excited to share one of my new favorites, Pesto alla Trapanese! This mouthwatering pesto comes from the Trapani Province of Sicily, and it has two ingredients that you won't find in classic Pesto alla Genovese. A combination of tomatoes and almonds (instead of pine nuts) give this recipe a wonderfully light, fresh flavor that's absolutely perfect for summer!
Why You'll Love This Recipe
- Delicious - You won't be to resist this rich Sicilian Pesto's vibrant, summery flavor! It tastes similar to the pesto sauce you already know and love, but the fresh tomatoes add a sweet, fruity flavor that balances out the bolder ingredients.
- Easy - The best thing about pesto (besides its amazing taste) is that it's so easy to make! A food processor does all the work, and it's ready in the time it takes to cook the pasta.
- Perfect for Summer - This recipe is the best way to show off summer tomatoes and fresh herbs! And it's versatile: easy enough for a weeknight dinner, yet it's sure to impress dinner guests.
Jump to:
Ingredients
This Cherry Tomato Pesto is made with simple, easy to find ingredients! Here's what you'll need:
- Tomatoes - Save this recipe for your best summer tomatoes! I like to use cherry tomatoes (or grape tomatoes), but other varieties will also work.
- Nuts - Sicily is known for its almonds, and they're a key ingredient in this unique pesto. Blanched almonds, which have had their skins removed, are best.
- Herbs - You'll also need fresh basil, and the recipe calls for a little fresh mint (although it's optional).
- Garlic - Fresh garlic gives the sauce a bold taste and enhances the other flavors.
- Cheese - Trapanese Pesto is traditionally made with Pecorino Siciliano, which can be hard to find in the U.S. Percorino Romano is a good substitute, though it has a sharper flavor. You can also use Parmesan cheese, or a combination of the two cheeses (in which case, the milder parmesan will temper the bolder Pecorino Romano).
- Olive Oil - You'll need some extra virgin olive oil, of course.
- Spices - Lastly, grab crushed red pepper flakes for a little heat and Kosher salt to season the sauce.
This sauce is naturally gluten free. If you follow a vegetarian diet look for Parmesan and Pecorino made with microbial or vegetable-based rennet (both are traditionally made with animal rennet, so read labels carefully).
You'll Also Need
Get out your food processor, because it makes preparing this sauce a snap! If you are feeling ambitious, you can also go the authentic Italian grandmother route and use a traditional mortar and pestle.
How to Make Sicilian Trapanese Pesto
This recipe is a version of Pesto Rosso (Red Pesto Sauce) prepared with fresh tomatoes. You'll find a recipe card with measurement below, but here's a quick overview of the process:
- Mince nuts and garlic. Start by processing the almonds and garlic until they're finely chopped.
- Blend in basil, cheese, olive oil, and spices. Next, you'll add the basil, cheese, olive oil, crushed red pepper flakes, and salt. Blend this mixture until a rough sauce is formed.
- Add tomatoes. The tomatoes come next. Pulse them until they're finely chopped, and you have a cohesive sauce.
- Season to taste. Taste your fresh tomato pesto, then add more salt to taste. The finished sauce should have a bold, vibrant flavor and a slightly chunky texture.
Okay, how scrumptious does that Pesto alla Trapanese look? And I promise you, it tastes even better!
Variations
Although the results won't be quite as authentic, you can easily customize this recipe according to what's in your pantry. Here are a few ideas to try:
- Tomatoes - Swap out the cherry tomatoes for other varieties (such as heirloom tomatoes). Just make sure you use the highest quality tomatoes you can find.
- Nuts - Substitute pistachios, pine nuts, or walnuts for the almonds.
- Herbs - Short on basil? Throw in some Italian, flat leaf parsley, or experiment with other fresh herbs (in moderation), such as oregano, thyme, or rosemary.
- Creamy - Craving a creamy pesto? Blend a little ricotta into the finished sauce.
- Vegan + Dairy Free - For a vegan / dairy free option, use your fave plant based parm or skip the cheese.
- Mortar and Pestle - Before food processors were a thing, pesto was prepared in a mortar and pestle (<-- I have this one). And many Italians still prepare it that way! If you’d like the try this old school method, start by adding the garlic and pinch of salt to your mortar, then use the pestle to grind it into a paste. Then, add the almonds and repeat the process. The basil comes next, followed by the cheese, and spices. Add the tomatoes in batches, and lastly, mix in the olive oil to emulsify the sauce.
Serving Suggestions
Pesto with Tomatoes and Almonds is typically paired with busiate, a traditional, spiral-shaped, Sicilian pasta (as seen in the photo above). I've found it on Amazon and at Eataly and Sur La Table. Since it's imported, busiate can be a little spendy, so don't be afraid to pair this sauce with other pastas. Try other twisty shapes, such as campanelle, cellentani or cavatappi, or gemelli. You could even serve it with spaghetti!
For a simple meal, serve your Busiate alla Trapanese with tasty salad (like my go-to Green Salad) and some fresh fruit (or a rustic Peach Galette) for dessert, and dinner is done!
You can also use this flavorful pesto sauce as a dip (it would be amazing paired with homemade Garlic Crostini and fresh veggies), used as a pizza sause, drizzled over grain bowls, and served with roasted or Grilled Veggies. Feel free to get creative!
Storage
Store leftover sauce in an airtight container in your refrigerator, where it will stay fresh for up to four days. You may also freeze it for a month or two.
Related Recipes
Looking for more unique pesto ideas? Try one of these yummy recipes next:
- Craving something creamy? This luscious Ricotta Pesto Sauce hits all the right notes!
- Making pesto with different herbs is always fun. My Rosemary Pesto and Cilantro Pesto Sauce are great places to start.
- Other nuts work too, and this Macadamia Pesto is a fave!
- You can even make pesto with greens. This wonderful Kale Pesto Sauce follows the same basic process, and is so tasty.
- This delicious Pesto Salad Dressing is a must for summer salads.
- Add this delightful Pesto Mayo to any sandwich for an instant upgrade!
Searching for more cherry tomato (or grape tomato) recipes? Try these easy Marinated Tomatoes, colorful Summer Veggie Pizza, versatile Roasted Cherry Tomatoes, or these delish Tomato Tartines, too!
Frequently Asked Questions (FAQs)
Alla Trapanese means that the pesto is made in the Trapanese-style, and that the recipe is from the Trapani Province, which is located on the western coast of Sicily. Trapani is also the name of a Sicilian city.
Pesto alla Trapanese is unique because it is made with tomatoes and almonds (instead of pine nuts), unlike the more popular Pesto alla Genovese.
Pesto alla Trapanese is usually served with busiate pasta. This spiral-shaped, Sicilian pasta was traditionally made by coiling pasta diagonally around an ampelodesmos twig (a type of grass). The sauce also works well with other pasta twists, such as campanelle, cellentani or cavatappi, or gemelli, which are easier to find than busiate.
You can improve your pesto by using top notch ingredients, such as fresh basil, summer tomatoes, and freshly-peeled garlic, as well as high quality extra virgin olive oil and cheese. It's also important to taste the pesto as you prepare it, and to season it generously with kosher salt. Remember that pasta is pretty bland, so most of the flavor in your finished dish will come from the pesto sauce.
Pesto alla Trapanese
Ingredients
- ½ cup blanched almonds (I used slivered almonds)
- 2 large cloves garlic
- 1 cup fresh basil leaves, lightly packed
- small handful fresh mint leaves (optional)
- ½ cup extra virgin olive oil
- ¼ cup shredded Pecorino cheese (see note)
- ½ teaspoon kosher salt
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 pound (454 grams) cherry tomatoes or grape tomatoes (about 3 cups)
Equipment
Instructions
- Place almonds and garlic in food processor, then pulse until finely chopped.
- Add basil, mint (if using), olive oil, pecorino, salt, and crushed red pepper flakes to almond mixture. Process until the ingredients form a rough sauce.
- Pulse cherry tomatoes into pesto sauce until finely chopped.
- Taste pesto, then season with additional salt to taste (I used 1 teaspoon total).
- Serve pesto with pasta, or refrigerate until ready to use. Enjoy!
Notes
Nutrition
