Pesto alla Trapanese
in Sicilian:
Pístu a Trapanísa
Sicilian Trapani-style pesto, known in Italian as “Pesto alla Trapanese,” is mainly made with almonds, basil, tomatoes, and Pecorino cheese. It is complemented by high-quality olive oil, garlic, and a touch of salt and pepper to taste.
The name “pesto” comes from the Italian word “pestare,” meaning “to crush” or “to pound,” and its preparation is wonderfully simple. The tomatoes are briefly cooked, peeled, and then blended together with the other ingredients. The quickest and easiest way to do this is with a blender. Of course, the ingredients can also be ground or crushed in the traditional way using a mortar and pestle after being roughly chopped beforehand.
Fresh, high-quality ingredients are essential for a truly successful Pesto alla Trapanese. Only then does the flavor develop the way it should. The almonds give the pesto its characteristic slightly grainy texture, while the tomatoes create a smooth and velvety consistency. The aroma of fresh basil enhances these flavors beautifully, allowing the Pecorino cheese to add its own distinctive note. Everything is rounded off with olive oil and a delicate hint of garlic.
As is customary in Italy, we recommend serving Trapani-style pesto as a first course with pasta. In Trapani, it is traditionally paired with the local pasta shape known as busiate, although any short, slightly twisted pasta can be used according to personal preference.
Trapani-style pesto can be enjoyed immediately or stored in a sealed jar in the refrigerator for up to one or two days if needed. However, fresh pesto should not be kept for longer than this period.
Pesto alla Trapanese - eatlovesicily.com
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Yield4-6 plates
- Serving Size4-6 servings
Ingredients
- 350 g tomatoes (plum tomatoes)
- 60 g basil
- 60 g almonds
- 80 g Pecorino cheese
- 1 garlic clove
- 50 ml olive oil
- Salt to taste
- Pepper to taste
- 500 g pasta, e.g. busiate
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Instructions
First, bring a sufficient amount of water to a boil in a pot. Once the water is boiling, add the tomatoes and cook them for three minutes. Then remove the tomatoes from the water and briefly rinse them under cold water to make peeling easier. Once the tomatoes have cooled down, remove the skins and cut the tomatoes in half or into quarters.
For the next step in preparing Pesto alla Trapanese, first crush the almonds in a blender. Then weigh out the remaining ingredients, wash the basil leaves, and gently pat them dry. Finally, peel the garlic clove and chop it finely.
Next, add all the ingredients to the blender, pour in the olive oil, and start blending. The Trapani-style pesto is ready once the ingredients have formed a smooth, homogeneous mixture.
Meanwhile, bring a large pot of water to the boil and cook the pasta in lightly salted water until al dente.
Tip: In Sicily, Pecorino Pepato is traditionally used. Since this is not always easy to find outside of Sicily, Pecorino Romano or Pecorino Sardo can be used instead, simply adding some black pepper to achieve a similar flavor.
In the final step, drain the pasta once it is cooked al dente. Then toss it with the freshly prepared Pesto alla Trapanese and serve immediately. Buon appetito!
Tip: If you are still looking for the perfect pairing for this dish, you are sure to find it in our online shop, where we also offer a selection of red wines we highly recommend. We look forward to your visit!
