Raw Trapani-style pesto for busiate or pesto for making PASTA CU’ L’AGGHIA PISTATA, the original recipe with fresh tomatoes and almonds, another recipe to add to our collection of Many homemade pesto recipes you must try. Sicilian cuisine with its grandmother’s recipes is truly rich in delicious dishes: there are of course Sicilian ricotta desserts, but a thousand other equally tempting sweet and savory preparations, and Trapani-style pesto is exactly one of these: fresh, light and delicious. Trapani-style pesto is ready in no time and is perfect to dress maccheroni al ferretto, fresh or dried pasta, pizzas, bruschetta, and much more. This pesto, which originated many years ago, is a recipe of Sicilian tradition that seems to have been born in the port of Trapani, where Genoese ships coming from the East would stop. It seems that these sailors introduced their pesto to the Sicilians, who replicated it using typical local ingredients, namely almonds and tomatoes. Let’s head to the kitchen and discover together how to make Trapani-style pesto, but as always before anything else I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: suitable for seasoning 1.1 lb (500 g) pasta
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 1 1/3 cups pizzutello tomatoes (or cherry tomatoes)
- 1 oz Grana Padano, grated (about 1/3 cup)
- 3 tbsp Sicilian Pecorino, grated
- 1/4 cup extra virgin olive oil
- 20 leaves basil (approx.)
- 1 pinch salt
- 1/2 cup blanched almonds (peeled and toasted)
- 1 pinch black pepper
- 3 cloves garlic
Tools
- Blender
Steps
The recipe for Trapani-style pesto or the pesto used to make PASTA CU’ L’AGGHIA PISTATA traditionally calls for a lot of garlic that should be crushed with a mortar – agghia pistata – however I actually use only one clove and work everything with the blender for convenience.
To prepare Trapani-style pesto, start by toasting the almonds in a pan for a few minutes without burning them. Let them cool and put them in the blender jar together with the washed and roughly chopped tomatoes, the washed and well-drained basil, and the rest of the ingredients. Blend for a few seconds until you obtain a smooth cream and the pesto is ready to be served. You can keep the pesto in the fridge for 2 days in an airtight container; be aware that oxidation may slightly change its taste and color.
Notes
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