Pasta with Pesto Alla Trapanese

In the western corner of Sicily, around Trapani, there’s a dish that simply belongs to every picnic, seaside lunch, or countryside gathering: pesto alla trapanese. It’s fresh, aromatic, and incredibly simple to make.

Legend has it that Genoese sailors introduced their basil pesto to the port of Trapani, where locals reinvented it with the ingredients of their land—ripe tomatoes, almonds instead of pine nuts, and of course plenty of Sicilian extra virgin olive oil. The result is a pesto with sunshine in every bite.

Ingredients (for 2 people):

• 80 g (about 3 oz) blanched almonds

• 250 g (about 9 oz) ripe tomatoes

• 1 clove garlic

• A handful of fresh basil leaves

• 100 ml (about ½ cup) of Magnifico extra virgin olive oil

• Salt to taste

Instructions:

1. Peel and chop the tomatoes.

2. In a blender, combine almonds, tomatoes, basil, garlic, and olive oil. Blend until smooth but still slightly textured.

3. Season with salt and serve on pasta or toasted bread.

Serving suggestion:

Traditionally, pesto alla trapanese is tossed with busiate, a spiral-shaped pasta typical of Trapani, and topped with grated Sicilian pecorino cheese. But it’s just as delicious spread over crostini, bruschetta, or even as a dip.

Make it a little ahead of time and let it rest—the flavors only deepen, bringing you straight to a Sicilian summer with every forkful.