pesto alla trapanese recipe

Written ByJenny Smyth Posted on
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The Best pesto alla trapanese recipe

Pesto alla Trapanese is a traditional Italian sauce originating from the island of Trapani in Sicily. It’s made with fresh basil, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil, blended together to create a vibrant and flavorful sauce.

The key to making a great Pesto alla Trapanese is to use high-quality ingredients and to blend them together just until they’re combined, so the sauce still has a bit of texture and the flavors can shine through. This sauce is perfect for any occasion, whether you’re looking for a quick and easy dinner or a special dish to serve at a family gathering.

My family loves it when I serve Pesto alla Trapanese with pasta or as a dip for vegetables. The health benefits of this recipe are numerous, as it’s packed with antioxidants from the basil and pine nuts, and the olive oil provides healthy fats.

It’s also incredibly easy to make, requiring just a few ingredients and some basic kitchen equipment. I like to make large batches of Pesto alla Trapanese and store it in the fridge for up to a week, so I can easily whip it up whenever I need it.

Pesto alla Trapanese

4.7 from 1205 votes

A vibrant Sicilian pesto made with ripe tomatoes, almonds, basil, and pecorino cheese. This no-cook sauce is perfect for tossing with pasta or spreading on crusty bread.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pesto

250 g ripe cherry tomatoes or Roma tomatoes, halved
60 g blanched almonds
1 clove garlic, peeled
30 g fresh basil leaves
50 g grated pecorino cheese (or Parmesan)
80 ml extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

For Serving

320 g dried pasta (e.g., busiate, spaghetti, or linguine)
Salt for pasta water

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook according to package directions until al dente, usually 8 to 10 minutes.
3While the pasta cooks, place the almonds and garlic in a food processor and pulse until finely chopped, about 10 seconds.
4Add the halved tomatoes, basil leaves, salt, and pepper, then pulse again until the mixture is coarsely combined, about 5 to 6 pulses.
5With the food processor running, slowly drizzle in the olive oil until the pesto becomes a thick, slightly chunky sauce.
6Add the grated pecorino cheese and pulse once or twice just to incorporate.
7Reserve about 1 cup of pasta cooking water before draining the pasta.
8Drain the pasta in a colander and return it to the pot.
9Add the pesto to the hot pasta and toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
10Serve immediately, garnished with extra basil or cheese if desired.

🔧Equipment

Food processor or mortar and pestle
Large pot
Colander
Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 10mg🧂Sodium: 450mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 12g

📝Notes

For a more traditional texture, use a mortar and pestle to crush the almonds, garlic, and basil before adding the tomatoes. Toast the almonds lightly in a dry pan for extra depth of flavor.

Watch Video Of How Pesto alla Trapanese Works

I love serving Pesto alla Trapanese at family gatherings because it’s easy to make in large quantities and everyone loves it.

You can store Pesto alla Trapani in an airtight container in the fridge for up to a week or freeze it for up to 6 months.

When reheating Pesto alla Trapani always reheat it gently over low heat so that all your lovely nutrients aren’t destroyed.

❓ Frequently Asked Questions About Pesto alla Trapanese

Q1: What is Pesto alla Trapanese?

A1: Pesto alla Trapanese is a traditional Italian sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil.

Q2: How do I make Pesto alla Trapanese?

A2: To make Pesto alla Trapanese, simply blend together fresh basil leaves, garlic cloves, pine nuts, Parmesan cheese, and extra virgin olive oil in a food processor until well combined.

Q3: Can I use other types of nuts in place of pine nuts?

A3: While you can use other types of nuts in place of pine nuts, such as almonds or walnuts, pine nuts are traditional in Pesto alla Trapanese and provide a unique flavor and texture.

Q4: Is Pesto alla Trapanese suitable for vegetarians?

A4: Yes, Pesto alla Trapanese is suitable for vegetarians as it does not contain any meat or animal products.

Q5: Can I store Pesto alla Trapanese in the freezer?

A5: Yes, you can store Pesto alla Trapanese in the freezer for up to 6 months. Simply place the sauce in an airtight container or freezer bag and store it in the freezer.

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