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Pesto Trapanese

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Pesto Trapanese is a delicious variation of traditional basil pesto, originating from the island of Trapani in Sicily. Unlike its Genovese counterpart, this sauce features ripe tomatoes, almonds, and garlic, creating a chunky, vibrant texture with a sweet and savory depth. The combination of fresh basil, toasted almonds, and ripe tomatoes delivers a complex flavor profile that is both aromatic and refreshing. This versatile sauce is perfect for tossing with spaghetti, serving as a topping for bruschetta, or drizzling over grilled vegetables. It captures the essence of summer cooking, offering a bright and healthy option that pairs beautifully with simple pasta dishes. Ideal for quick weeknight dinners or as an impressive addition to a Mediterranean-inspired meal, this pesto is easy to make and sure to become a favorite in your kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 584.7
Dietary: Vegan, Vegetarian
Description
Pesto Trapanese is a delicious variation of traditional basil pesto, originating from the island of Trapani in Sicily. Unlike its Genovese counterpart, this sauce features ripe tomatoes, almonds, and garlic, creating a chunky, vibrant texture with a sweet and savory depth. The combination of fresh basil, toasted almonds, and ripe tomatoes delivers a complex flavor profile that is both aromatic and refreshing. This versatile sauce is perfect for tossing with spaghetti, serving as a topping for bruschetta, or drizzling over grilled vegetables. It captures the essence of summer cooking, offering a bright and healthy option that pairs beautifully with simple pasta dishes. Ideal for quick weeknight dinners or as an impressive addition to a Mediterranean-inspired meal, this pesto is easy to make and sure to become a favorite in your kitchen.
Ingredients
  • 6 ea Garlic cloves
  • 1 teaspoon Salt
  • 1 cup Basil leaves
  • 1 cup Almonds, blanched &
  • 4 ea Tomatoes, peeled & diced
  • 1/2 cup Olive oil
  • 1 lb Spaghetti
  • to taste Black pepper
Directions
  1. 1
    Peel the garlic cloves and roughly chop them.
  2. 2
    In a mortar and pestle (or a food processor), pound the garlic, salt, and basil leaves into a coarse paste.
  3. 3
    Add the blanched almonds to the paste and continue pounding or processing until they are finely ground and incorporated.
  4. 4
    Fold in the diced tomatoes, mixing them into the almond-basil mixture until evenly distributed but still chunky.
  5. 5
    Slowly drizzle in the olive oil while continuing to mix, then season with black pepper to taste. If using a blender, add the oil at the beginning and blend until smooth.
  6. 6
    Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  7. 7
    Drain the pasta, reserving a small amount of pasta water if needed for consistency.
  8. 8
    Transfer the hot pasta to a serving bowl and toss immediately with the Pesto Trapanese until the sauce is evenly distributed.
  9. 9
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 584.7kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 4902.9mg205%
Total Carbohydrate 64.1g22%
Dietary Fiber 11.6g47%
Sugars 4.3g
Protein 24.2g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use ripe, firm tomatoes such as Roma or vine-ripened varieties. Peeling the tomatoes ensures a smoother texture in the pesto.

You can substitute almonds with pine nuts if preferred, though almonds are traditional for Pesto Trapanese. Toasting the almonds lightly before blending can enhance their flavor.

This pesto is best enjoyed fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 3 days. The tomatoes may soften over time, so it is recommended to add them just before serving if possible.

For a vegan version, ensure all ingredients are plant-based. This recipe is naturally vegan.

If you prefer a smoother pesto, blend the tomatoes thoroughly with the other ingredients. For a chunkier, more rustic texture, chop the tomatoes by hand and fold them in at the end.

Keywords: pesto, trapanese, italian, sicilian, tomato, almond, basil, garlic, pasta, sauce, vegan, healthy, summer, olive oil, fresh, mediterranean, quick, easy
Read it online: https://www.chefs-mate.com/recipe/pesto-trapanese/