Pesto alla Trapanese

Pesto alla Trapanese combines crushed almonds, fresh tomatoes, garlic, basil, mint, olive oil, and Romano cheese in a delicious sauce with loads of bright flavor. Toss it with your favorite pasta.

What is Pesto alla Trapanese?

It’s a Sicilian-inspired pesto made with crushed almonds and fresh tomatoes, plus fresh herbs, garlic, and Romano cheese. It originated in the southern Italian province of Trapini, Sicily.

The story told is that sailors from Northern Italy brought their Genovese-style pesto to the region – but with an abundance of fresh tomatoes and almonds in Southern Italy – it’s no surprise that the residents of Trapini would come up with their own delicious pesto.

According to Fine Cooking, the Sicilians most often make Pesto alla Trapanese with the small, round Pachino variety of tomatoes – similar to cherry tomatoes found in supermarkets here in the United States.  But just about any meaty tomato such as plum or San Marzano can be used in this pesto.

Like most other pesto recipes, the traditional method of making this recipe is with a mortar and pestle. For convenience, we used a food processor – just be sure not to overprocess the mixture.

• The flavors are wonderfully fresh served with pasta, as we did, or spread on a sliced baguette.
• It’s a great way to enjoy fresh garden tomatoes during the peak summer growing season.
• This sauce is quick and easy to prepare – while the pasta cooks, you can mix up the pesto.

• Fresh Tomatoes – Use Pachino tomatoes if you can find them at the market. Or plum, San Marzano, or cherry tomatoes can also be used.
• Almonds – Buy blanched almonds with skin on or off. Note that the almonds with the skin still on will have a more intense flavor.
• Garlic – You have to use fresh garlic for this recipe. (Don’t use the jarred kind.)
• Salt
• Herbs – Fresh basil and fresh mint are a must for the best flavor. Dried herbs just won’t give you the same fresh flavor.
• Cheese – We added Pecorino Romano to our Pesto alla Trapanese. Parmesan is another delicious option.
• Olive Oil – Choose a quality, extra virgin olive oil.
• Pasta – Serve this pesto on a sturdy pasta such as linguine or fettuccine, or a bow-tie pasta.

Some Pesto alla Trapanese recipes also add a pinch of crushed red pepper flakes to the recipe for a touch of heat. We did not include that in our recipe, but you certainly can if you’d like.

1. Remove the skins from the tomatoes. Then cut each tomato into quarters, and remove all of the seeds and pulp. Coarsely chop the remaining tomato flesh.
2. Boil water to cook the pasta.
3. Lightly toast the almonds in a skillet.
4. Coarsely grind almonds, garlic, salt in a food processor.
5. Add tomatoes, basil, mint, and cheese to the food processor and pulse again until coarsely chopped.
6. Reserve some of the pasta cooking liquid, then drain the pasta.
7. Combine pasta and pesto, adding some of the pasta water as needed to create a creamy sauce.
8. Serve immediately with more grated cheese and a drizzle of olive oil over the top.

• Can I make Pesto Trapanese ahead of time?  This is one of those dishes that is best served freshly-made. While you can make the pesto in advance of cooking your pasta, the fresh herbs will start to oxidize and turn dark in color and the tomatoes may weep some liquid.
• How do I store leftovers?   Store in a covered container in the refrigerator for up to three days.
• How do I reheat leftovers? Gently warm through in the microwave. Avoid overheating as you’ll lose the fresh flavors.

Recipe gently adapted from Serious Eats.

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