Pesto alla Trapanese (Sicilian Pesto)

Pesto alla Trapanese is a Sicilian Pesto that is so full of flavor that transports you to Sicily with every bite! It's made with fresh tomatoes and a handful of ingredients making an easy delicious pasta in 15 minutes!

Like its name, Pesto alla Trapanese originated from the west coast of Sicily in the province of Trapani. This is where my Nonno is from, whom also taught me how to make this yummy dish! He was actually a chef for the Italian Navy!

Nonno calls this recipe by it's original Sicilian name "Pasta cu l'agghia", which translates to pasta with garlic. However, these days it's known as Sicilian Pesto which has a similar structure to Pesto alla Genovese, being the classic basil pesto that everyone is familiar with. The key difference however is that the base is made with fresh ripened tomatoes to make a light orange color pesto sauce. Personally, I prefer it to the classic pesto 🙂

You can serve it over hot pasta or even use it to make a cold pasta salad. Both ways it's absolutely delicious!! It's also very common in Sicily to top it with 'muddica' also known as pangrattato which are toasted breadcrumbs for a little extra flavor and crunch.

When I visited to Trapani, this dish was served in every restaurant and household! It's mostly served using a unique pasta shape called Busiate pasta which is a traditional pasta from Trapani. It's also the pasta I've used in this recipe to make the authentic Busiate alla Trapanese.

Ingredients to make Pesto alla Trapanese

• Fresh Tomatoes, ripe, juicy tomatoes are best to use. I’ve used small grape tomatoes which are commonly used in Sicily. Cherry tomatoes or Roma tomatoes would also be great
  If using regular large tomatoes, ensure to blanch and peel them first as they usually have thicker skin
• Fresh Basil leaves brings a lovely refreshing aroma and taste to make authentic Sicilian Pesto
• Nuts, its traditional to use peeled blanched almonds for a little crunch and nuttiness. It's also common to use toasted Pine nuts which is what my Nonno mainly uses. There is no right or wrong as each household makes it differently 
• Garlic is a must when making Pesto alla Trapanese!
• Extra virgin olive oil is the base and key to making any silky pesto! Always use a good quality olive oil because trust me, it makes a big difference
• Cheese, its common to add grated Pecorino Romano cheese or even Parmigiano Reggiano cheese for some saltiness and creaminess. My Nonno preferred not to add cheese and for it to be served on the side along with pangrattato for everyone to add if they wished. This also makes my recipe a naturally Vegan recipe too!
  I have also seen ricotta cheese in some recipes for Sicilian pesto which makes it more of a creamy pasta dish
• Red pepper flakes or fresh chili is optional but gives a little kick which I personally love

How to make Pesto alla Trapanese (Sicilian Pesto)

Making this traditional pesto at home is easier than you think. I've used a mortar and pestle but you can also use a small food processor or blender. Ensure to only pulse the ingredients and not to over blend as you still need a chunky texture. Here are my simple steps below.

Make Sicilian Pesto

1. In a mortar and pestle, add the nuts and garlic and crush to into tiny pieces
2. Then add the basil leaves and crush into small pieces
3. Cut the grape tomatoes into quarters and add to the mortar and pestle and crush into small pieces
4. Add the olive oil, red pepper, salt and pepper and mix together well to create a rustic pesto sauce consistency

Cook Pasta

1. Add cooked pasta to a large bowl with the pesto and a splash of pasta water
2. Mix well so it's nicely coated. To serve, top with pangrattato and pecorino cheese or parmesan cheese and enjoy!

Tips and Tricks

1. Traditionally a mortar and pestle is used for a rustic chunky Trapanese pesto. It’s best to follow the order of when the ingredients are added to make the blending easier
2. You can however use a small food processor or blender but ensure not to over blend the pesto and only pulse it so you still have a rustic texture. *Note the blender will create more of a thin watery consistency due to the tomato juices 
3. Use good quality fresh ingredients for the best flavor. As there are only a few ingredients in this pesto sauce, trust me it makes a huge difference
4. Don't add the pesto to the hot pan! It’s supposed to be served fresh for the best flavor
5. Keep some of the pasta cooking water and add a splash if needed, when the pesto is added to the cooked pasta

FAQs

Storage and Freezing

• To store Sicilian Pesto, transfer it to an airtight container and add a light drizzle of olive oil to preserve its vibrant color. Refrigerate for up to 5-7 days. If you have however added cheese, it should be eaten within 4 days.
• You can also freeze the pesto in small portions and thaw as needed for up to 2 months. The sooner its eaten however the better.

What to serve with Pesto alla Trapanese?

You can serve Pesto alla Trapanese in so many ways! Here are some ideas:

• Pasta of course is the most popular. Serve with hot pasta or serve cold as a pasta salad
• Add as a spread in a sandwich, panino or toastie
• Bruschetta
• Serve with protein such as fish, tofu or chicken 
• As a sauce on oven roasted or grilled vegetables

More Pesto Recipes

• How to Make Pesto
• Pesto Eggs
• Sun Dried Tomato Pesto
• Superfood Pesto Pasta

More Pasta Recipes

• Broccoli Pasta
• Pasta e Fagioli
• Burrata Pasta
• Lemon Garlic Pasta
• Culurgiones (Sardinian Pasta)
• Spaghetti Alla Puttanesca

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Pesto alla Trapanese (Sicilian Pesto) photo on Instagram so I can share the love!

Recipe