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    Home » Recipes » Italian

    Pesto alla Trapanese (Sicilian Pesto)

    BY Ayeh Manfre · UPDATED: Feb 28, 25 · PUBLISHED: Jul 23, 23 · 8 Comments

    JUMP TO RECIPE

    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!

    Close up of a bowl of Sicilian Pesto (Pesto Alla Trapanese)

    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.

    Some more Sicilian recipes to try are my pasta alla norma, cannoli dip and Italian potato salad.

    Pesto Alla Trapanese in a mortar and pestle

    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
    Ingredients on how to make Pesto Alla Trapanese

    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

    Steps on how to make Pesto alla Trapanese in a mortar and pestle
    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

    Steps on how to mix Pesto alla Trapanese with busiate 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!
    Fork going into busiate pasta with Sicilian pesto

    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

    Can I use cherry tomatoes for the Trapanese pesto?

    Yes of course! Cherry tomatoes also work great and will create a slightly sweeter taste to the pesto

    What is Trapanese pesto made of?

    Pesto alla Trapanese is made with fresh grape tomatoes, basil, garlic, extra virgin olive oil, almonds or pine nuts. You can add cheese such as Pecorino cheese or Parmigiano Reggiano cheese

    Sicilian pesto in a mortar and pestle

    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
    Pesto alla trapanese pasta topped with breadcrumbs

    More Pesto Recipes

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

    More Pasta Recipes

    • Spaghetti Aglio e Olio
    • Pasta with Peas
    • Broccoli Pasta
    • Pasta e Fagioli
    • Spinach Lasagna
    • Burrata Pasta
    • Spaghetti alla Nerano
    • Cherry Tomato Pasta

    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

    Sicilian Pesto, Pesto Alla Trapanese in a pasta bowl

    Pesto alla Trapanese - Sicilian Pesto (Authentic & Easy)

    4.80 from 5 votes
    Pesto alla Trapanese is a Sicilian Pesto made with fresh tomatoes and a handful of ingredients for an easy delicious pasta in 15 minutes!
    Author: Ayeh Manfre
    Course: dinner, Mains
    Cuisine: Italian, Sicilian
    Servings: 4
    Calories: 443kcal
    Print
    Prep Time15 minutes mins
    Cook Time0 minutes mins
    Total Time15 minutes mins

    Ingredients 

    • 300 grams pasta
    • 130 grams ripe grape tomatoes
    • ½ cup fresh basil leaves (10 grams)
    • 4 garlic cloves
    • 20 grams peeled blanched almonds or toasted pine nuts
    • 4-5 tablespoon extra virgin olive oil
    • 1 red chili pepper diced or red pepper flakes (optional)
    • Salt and black pepper to taste

    Instructions

    • In a mortar and pestle, add the nuts and garlic and crush to into tiny pieces
    • Then add the basil leaves and crush into small pieces
    • Cut the grape tomatoes into quarters and add to the mortar and pestle and crush into small pieces
    • Add the olive oil, red pepper, salt and pepper and mix together well to create a rustic pesto sauce consistency
      ** Note 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
    • At the same time, boil the pasta in a pot of heavily salted water and cook until al dente. Then drain (setting aside some of the pasta water)
    • Add the cooked pasta and Sicilian pesto to a large bowl and stir together well until all the pasta is well coated. If needed, add a splash of the pasta water.
      Serve topped with pangrattato and pecorino cheese or parmesan cheese and enjoy your Pesto alla Trapanese pasta!
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Nutrition

    Calories: 443kcal | Carbohydrates: 59g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 18mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg
    Keywords: quick, traditional

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    Comments

      4.80 from 5 votes (2 ratings without comment)

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      Recipe Rating




    1. Talya says

      September 09, 2023 at 2:20 am

      5 stars
      Oh my gosh! I just made this (in advance to serve tomorrow for a lunch with friends) and I just taste tested... YUMM I could eat the whole dish right now! Thank you, Ayeh! ☺️

      Reply
      • Ayeh Manfre says

        September 09, 2023 at 6:59 pm

        Amazing to hear lovely!!!! So happy it was a hit 🙂

        Reply
        • Peta says

          September 23, 2023 at 2:54 pm

          Looks amazing! Which pasta do you use? Any particular brand?

          Reply
          • Ayeh Manfre says

            October 02, 2023 at 7:42 pm

            No particular brand of pasta, but always prefer to use bronze pasta which is a rougher texture and perfect for any sauce 🙂

            Reply
    2. Maryann says

      June 18, 2024 at 6:05 am

      5 stars
      Great recipe. Loved it!

      Reply
      • Ayeh Manfre says

        June 26, 2024 at 11:45 pm

        Wonderful to hear!

        Reply
    3. Brian Borg says

      November 06, 2024 at 6:29 pm

      4 stars
      Loves this plate. I read in some other sites that ricotta may also be added, thus giving it a creamier texture. That is what I did, results were great!

      Reply
      • Ayeh Manfre says

        November 25, 2024 at 7:52 pm

        So happy you loved it! It's not traditionally added in this recipe, but different towns in Sicily make it differently too 🙂

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

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