Pesto alla Trapanese is a traditional Sicilian recipe with typical ingredients from their region such as almonds and tomatoes, a perfect pesto to dress any kind of pasta, both short and long, and both hot and cold. Try to imagine a pasta salad in summer dressed with this pesto, or a rice salad with the addition of Pesto alla Trapanese will be perfect because this pesto has a very delicate yet aromatic flavor thanks to the basil and grated Sicilian pecorino.
In the meantime, while you discover the recipe Subscribe to my WHATSAPP channel and activate notifications to always be updated with my new recipe. Pesto alla Trapanese differs from the classic Genoese pesto by adding almonds and cherry tomatoes, a very easy and quick preparation to make with mortar and pestle if you have time and patience, otherwise you can, as we did, use the immersion blender pulsing it to avoid overheating the ingredients preventing them from oxidizing.
Below I leave you other recipes to always prepare an original and different pesto and then right after the photo let’s discover how to prepare Pesto alla Trapanese!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Pesto alla Trapanese
- 9 oz cherry tomatoes
- 2.5 oz blanched almonds
- 1 clove garlic
- to taste basil (fresh)
- 1 tbsp Sicilian pecorino (grated)
- 1 tsp salt
- 1 drizzle extra virgin olive oil
Tools
- 1 Immersion Blender
Preparation of Pesto alla Trapanese
If you have almonds with skin, blanch them for 2 minutes, then rub them with a cloth to remove the skin, and if you don’t prefer cherry tomatoes with skin, plunge them into boiling water for 2 minutes, then peel them.
Place the almonds, halved cherry tomatoes, and the rest of the ingredients in the immersion blender cup.
Blend in pulses to avoid oxidizing the ingredients, and add more extra virgin olive oil if needed.
You can add the grated cheese in the mixer or finely grated only at the end when all ingredients are blended.
The Sicilian Pesto is ready when you have obtained a coarse yet homogeneous mixture.
Transfer it to a small bowl if you intend to use it immediately or in a glass jar with an airtight seal, covering with a drizzle of extra virgin olive oil.
If you have a mortar, arm yourself with patience and strong arms and crush the almonds until powdered.
Add the sliced garlic clove and basil leaves and pound again, then lastly the salt and cherry tomatoes.
Pound with rotating movements from the center of the mortar towards the walls and gather the ingredients in the center to continue pounding.
Lastly, incorporate the grated cheese and extra virgin olive oil, adjusting according to how creamy or less creamy you want the Sicilian pesto.
How to store Pesto alla Trapanese
You can store it in the refrigerator for a maximum of 2/3 days covered on the surface with extra virgin olive oil.
Alternatively, if you prepare it in quantity, you can freeze it in ice cube trays so that you can take out what you need when you need it.
Other recipes
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