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–+ servings

Fresh and Flavorful Trapani-Style Pesto

Pesto alla Trapanese, a rustic Sicilian specialty, is a vibrant and fresh twist on traditional pesto. Combining sweet cherry tomatoes, toasted almonds, aromatic basil, and a touch of Pecorino Romano, this sauce is a true celebration of Mediterranean flavors. Its slightly chunky texture and bold taste make it perfect for pasta, bread, or as a dip. Originating from Trapani, this dish is easy to prepare and delivers an authentic taste of Sicily. Whether you’re looking for a quick weeknight dinner or an impressive addition to your menu, Trapani-style pesto will not disappoint!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Condiment, Sauce
Cuisine Italian, Sicilian
Servings 4 servings
Calories 120 kcal

Nutrition

Calories: 120kcalCarbohydrates: 5gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 100mgPotassium: 50mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 3mg

Equipment

  • Food Processor
  • Skillet
  • Knife
  • Large Pot For boiling pasta if serving with it

Ingredients
  

Main Ingredients

  • 200 g cherry tomatoes washed and dried
  • 100 g blanched almonds lightly toasted
  • 2 cloves garlic peeled
  • 50 g fresh basil leaves loosely packed
  • 60 ml extra virgin olive oil
  • 30 g Pecorino Romano cheese grated
  • salt and pepper to taste
  • red pepper flakes optional, for a spicy kick
Fresh and Flavorful Trapani-Style Pesto

Instructions
 

Preparation

  • Wash and pat dry the cherry tomatoes and basil leaves. Grate the Pecorino Romano cheese. Toast the almonds lightly in a dry skillet over medium heat until golden brown. Set aside.

Making the Pesto

  • In a food processor, combine the toasted almonds, garlic, and a pinch of salt. Pulse until the almonds are coarsely ground.
  • Add the cherry tomatoes and basil leaves. Blend until the mixture starts to come together, keeping the texture slightly chunky.
  • With the processor running, drizzle in the olive oil to emulsify the sauce. Add the grated Pecorino cheese and pulse a few more times to incorporate.
  • Taste and adjust the seasoning with salt, black pepper, and red pepper flakes if using.

Serving the Pesto

  • Toss the pesto with freshly cooked pasta, spreading it evenly. Garnish with extra Pecorino, basil, and a drizzle of olive oil. Serve immediately.

Tips and Variations

Use the freshest ingredients for the best results. Store any leftovers in an airtight container in the fridge for up to 3 days, covering the surface with a thin layer of olive oil to prevent discoloration.
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