Pesto alla Trapanese

Pesto alla Trapanese is a vibrant Sicilian sauce featuring a rich blend of toasted almonds, fresh tomatoes, garlic, basil, and olive oil, creating a unique and flavorful twist on traditional pesto.

Course Condiement/Sauce

Cuisine Italian

Prep Time 20

Cook Time 0

Total Time 20

Servings Servings

Calories 117kcal

Author Meghan Birnbaum

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

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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

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.

Nutrition