Pesto alla trapanese

Trapanese Pesto is a delicious Sicilian variation of the more famous Genovese pesto. It is characterized by fresh ingredients and Mediterranean flavors, here is how to prepare it:

Ingredients

• 300g of ripe tomatoes
• 1 bunch of fresh basil
• 30g of blanched almonds
• 1 clove of garlic (more or less to taste)
• 50g of grated pecorino (or a mix of pecorino and parmesan)
• Extra virgin olive oil to taste
• Salt to taste
• Chili pepper (optional)

Preparation

1. Begin by blanching the tomatoes for a few minutes to facilitate the removal of the skin. Then, peel them and remove the seeds and inner liquid, and cut them into pieces.
2. In a mortar or a mixer, combine the almonds and the garlic clove (peeled and with the central core removed to make it less indigestive) together with a pinch of salt, until obtaining a paste.
3. Add the tomatoes and basil, and continue to work the mixture. Gradually add the olive oil until the desired consistency is reached.
4. Transfer the pesto to a bowl and add the grated pecorino (and parmesan if used), mixing everything well.
5. If you prefer to give the pesto a spicy note, you can include a pinch of chili pepper to your liking.
6. Taste and adjust for salt if necessary.

Trapanese Pesto is an excellent dressing for pasta, particularly with busiate, which is a type of pasta typical of Trapani. You can complete the dish with a sprinkling of grated cheese and some fresh basil leaves for decoration.

Curiosity

The recipe for Trapanese Pesto would feel the influence of Arab gastronomy, which has helped to bring the use of almonds into Sicilian kitchens. It is said that this pesto originated in the ports, where Genovese sailors introduced the recipe for pesto which was then adapted with local Sicilian ingredients.