Get ready to try my vibrant, sun-kissed, and traditional Pesto alla Trapanese. It's a Sicilian recipe bursting with fresh tomatoes, nutty almonds, and aromatic basil. This isn't any normal pesto; it's zesty, chunky, and perfect for pasta, crostini, or straight from the jar!
Pesto alla Trapanese is a traditional Sicilian pesto originating from the town of Trapani. Unlike the classic Genoese pesto made with basil and pine nuts, this variation features a vibrant blend of fresh tomatoes, toasted almonds, garlic, basil, and extra virgin olive oil. The ingredients are typically crushed together in a mortar and pestle to create a chunky, flavorful sauce that is perfect for tossing with pasta, spreading on crostini, or enjoying as a dip. Its unique combination of ingredients offers a fresh, zesty, and nutty twist on the more familiar green pesto.
This was inspired by my bruscetta and and pairs well with my baked tuna steaks!
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🌟 Why You'll Love this Recipe
- Authentic Sicilian Flavor: Indulge in the genuine taste of Sicily with Pesto alla Trapanese, a traditional recipe hailing from the coastal town of Trapani. Its roots in Sicilian cuisine offer an authentic and enriching culinary experience that transports you to the sun-kissed shores of Italy.
- Innovative Ingredient Combination: Discover a delightful departure from traditional pesto with the unique blend of fresh tomatoes, toasted almonds, garlic, and basil. This innovative combination of flavors creates a harmonious symphony for your taste buds, offering a refreshing twist on a beloved classic.
- Balanced Familiarity and Novelty: While Pesto alla Trapanese introduces exciting new flavors, it still maintains a comforting sense of familiarity. The use of staple Italian ingredients like tomatoes and basil ensures that it appeals to those seeking the comfort of traditional flavors while providing a tantalizing journey into the lesser-known delights of Sicilian cuisine.
🥘 Ingredients
The ingredients for Pesto alla Trapanese were chosen to capture the essence of Sicilian cuisine. Fresh tomatoes, abundant in the region, bring a burst of sweet acidity, while toasted almonds lend a nutty richness. Garlic and basil provide aromatic depth, creating a vibrant and flavorful sauce that celebrates the bounty of the Mediterranean.
- Ripe Tomatoes: Choose the ripest tomatoes for the best flavor. San Marzano or Roma tomatoes work well.
- Sea Salt: Use sea salt for seasoning. Adjust the amount based on personal preference.
- Garlic Cloves: Fresh garlic adds a pungent aroma. Adjust the quantity to taste.
- Fresh Basil Leaves: Use fresh basil for its aromatic flavor. Tear or chop the leaves before crushing.
- Dried Red Chili Flakes (optional): For a spicy kick, add crushed red pepper flakes.
- Extra Virgin Olive Oil: Use high-quality olive oil for the best flavor. Gradually drizzle it in while mixing to emulsify the sauce.
- Almonds: Toasted almonds provide a nutty crunch. Be careful not to overtoast them to avoid bitterness.
See recipe card for quantities.
🔪 Instructions
Step 1: Prepare the tomatoes by peeling, seeding, and chopping them. Sprinkle with salt and set in a colander to drain excess liquid.
Step 2: Toast the almonds in a preheated oven until lightly golden brown. Be careful not to over-toast them. Once cooled, chop them finely.
Step 3: Crush garlic with salt in a mortar, then add torn basil leaves and crush further. Gradually add chopped drained tomatoes, crushing them into the sauce. Season with pepper and optional chili.
Step 4: Stir in finely chopped almonds without crushing them. Gradually mix in olive oil until the sauce reaches a thick, mayonnaise-like consistency.
👩🏼🍳 Chef's Tip
- Opt to use a pestle and mortar over a food processor when making Pesto alla Trapanese for a superior texture. The traditional method allows you to control the texture more precisely, resulting in a chunkier and more authentic sauce that perfectly balances the flavors of the ingredients.
📖 Substitutions & Variations
- Pistachio Variation: Substitute almonds with Sicilian pistachios for a unique twist on the classic recipe. Toast the pistachios lightly before chopping them and incorporating them into the sauce. The pistachios impart a rich, nutty flavor and a vibrant green color to the pesto.
- Sun-Dried Tomato Variation: Add a depth of flavor to the sauce by incorporating sun-dried tomatoes along with fresh tomatoes. Soak the sun-dried tomatoes in warm water to soften them before chopping and adding them to the pesto. The combination of fresh and sun-dried tomatoes creates a robust and savory sauce with a slightly sweet undertone.
- Anchovy Variation: For a briny and umami-rich pesto, include a few anchovy fillets along with the garlic and basil in the mortar. Mash the anchovies into a paste before adding the other ingredients. The anchovies add complexity to the sauce, enhancing its depth of flavor without overpowering the other ingredients.
🍴 Equipment
- Colander: For draining excess liquid from the chopped tomatoes.
- Baking Sheet: To toast the almonds in the oven.
- Chef's Knife: For chopping the almonds finely.
- Large Heavy Mortar and Pestle: Traditionally used to crush and mix the ingredients to make the pesto sauce. If unavailable, a food processor can be used as an alternative.
- Measuring Spoons: For precise measurement of salt and other ingredients.
- Spatula or Spoon: For stirring and mixing the ingredients.
- Oven Mitts or Kitchen Towel: To handle the hot baking sheet when toasting the almonds.
💭 Recipe FAQs
Yes, you can use a food processor if you don't have a mortar and pestle. However, using a mortar and pestle allows for better control over the texture, resulting in a chunkier and more authentic sauce.
No, the tomatoes are neither peeled nor seeded for this recipe. Simply chop the tomatoes, sprinkle them with salt, and let them drain to remove excess liquid.
Yes, you can make Pesto alla Trapanese ahead of time. Store it in an airtight container in the refrigerator for up to 5-7 days. To prevent oxidation and maintain the vibrant color, cover the surface of the pesto with a thin layer of olive oil. You can also freeze it for up to three months in an airtight container or ice cube trays.
🥣 Storage & Reheating
Storage: Store in an airtight container in the refrigerator for up to 5-7 days. Ensure the surface of the pesto is covered with a thin layer of olive oil to prevent oxidation.
Freezing: Pesto alla Trapanese can be frozen in an airtight container or ice cube trays for up to three months. This allows for easy storage and preservation of its fresh flavors. To use, thaw in the refrigerator overnight or at room temperature for a few hours.
🍷 Wine Pairing
This wine's bright acidity and citrus notes complement the fresh flavors of the tomatoes and basil, while its subtle minerality pairs well with the almonds and garlic in the pesto.
👩🏼🍳 Top Tips
- Use a Mortar and Pestle: Opt for a mortar and pestle over a food processor to achieve a chunkier and more authentic texture. This traditional method enhances the flavors and provides better control over the consistency.
- Select Ripe Tomatoes: Choose the ripest tomatoes available for the best flavor. Their natural sweetness and juiciness are essential for a delicious pesto.
- Toast the Almonds Carefully: Toast the almonds just until they are lightly golden brown to avoid bitterness, which can negatively impact the overall taste of the pesto.
- Be sure to check out my pesto from the Calabrian region of Italy - Pesto alla Calabrese.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Pesto alla Trapanese
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Equipment
- Colander
- Baking sheet
- Chef's Knife
- Large Heavy Mortar and Pestle (or Food Processor)
- Measuring spoons
- Spatula or Spoon
- Oven Mitts or Kitchen Towel
Ingredients
- 5 ripe tomatoes diced
- Sea salt
- 2 garlic cloves coarsely chopped
- 6-8 fresh basil leaves torn into small pieces
- freshly ground black pepper
- crumbled dried red chili optional
- 4 tablespoons extra virgin olive oil
- ¾ Cup blanched almonds
Instructions
- Sprinkle the chopped tomatoes with about a teaspoon of salt and set them in a colander in the sink to drain excess liquid while you prepare the other ingredients.
- Preheat the oven to 350°F (175°C). Spread the blanched almonds on a baking sheet and toast them in the preheated oven for about 7 minutes. Make sure to check frequently and stir the almonds to ensure they toast evenly to a light golden brown. Be careful not to overtoast them, as dark brown almonds will make the sauce bitter. Remove them from the oven and set aside to cool slightly, then chop them finely with a chef's knife.
- In a large heavy mortar, crush about ½ teaspoon of salt and the chopped garlic cloves together to make a paste.
- Add the torn basil leaves to the mortar and crush them, turning the pestle against the walls of the mortar. Once the basil has been fully incorporated, gradually add the chopped drained tomatoes, a few pieces at a time, crushing them into the sauce. Add black pepper to taste, red chili (if desired), and more salt if needed as you crush. The sauce should be thick and rather chunky.
- Stir in the finely chopped almonds and crush them into the sauce by turning the pestle against the walks of the mortar.
- Gradually, as if you're making mayonnaise, mix in 3 to 4 tablespoons of extra virgin olive oil in a thin thread, stirring constantly. By the time you finish, the sauce should be as thick as homemade mayonnaise.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
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