Easy20 min
Where it comes from
Originating from Trapani, this pesto is a testament to the area's agricultural abundance and maritime trade, differing from Genoese pesto with its use of tomatoes and almonds.
Differs from Pesto Pasta
- ·Sicilian (Trapani) twist: basil pounded with raw tomatoes, almonds (not pine nuts), and Pecorino.
- ·Born in Trapani's port from Genoese sailors crossing — Sicilian pantry's tomatoes and almonds replaced what the Ligurian original used.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Blanch and peel tomatoes, then chop finely.
- 2
Grind almonds and garlic in a mortar until smooth.
- 3
Add chopped tomatoes and basil leaves, continue to grind.
- 4
Incorporate pecorino romano and olive oil, mix thoroughly.
- 5
Season with salt to taste before serving with pasta.
