Description

Welcome to the world of Sicilian Pesto (also known as Pesto alla Trapanese), a delightful variation of the classic Italian pesto that highlights the sun-kissed flavors of Sicily. If you’re a fan of rich, aromatic, and vibrant Italian dishes, then this Sicilian Pesto recipe is a must-try for you. Whether you’re looking for an easy weeknight meal or something to impress guests at your next dinner party, this recipe brings the authentic tastes of Italy right to your kitchen.

Ingredients

Scale

8 oz pasta (Casarecce, penne, or spaghetti are great options)
½ lb fresh tomatoes, ripe and flavorful
1–2 cloves garlic
¼ tsp sea salt
A pinch of ground black pepper or 2 whole peppercorns, crushed
½ cup blanched almonds, chopped
2 cups fresh basil, loosely packed
¼ cup extra virgin olive oil
3 Tbsp Pecorino cheese (optional), freshly grated

Substitutions:

For a dairy-free option, skip the Pecorino or substitute it with a plant-based cheese.
Swap almonds with pine nuts or walnuts for a different flavor.

Instructions

Step 1: Prep the Ingredients

Peel the tomatoes: Boil a pot of salted water and briefly blanch the tomatoes, making them easy to peel. After peeling, remove the seeds and roughly chop.
Crush the garlic: Using a mortar and pestle or food processor, grind the garlic, salt, and pepper into a smooth paste.

Step 2: Make the Pesto

Add the almonds to the garlic mixture and grind until smooth.
Add the basil leaves, tearing them slightly if large, and grind or pulse in the food processor.
Mix in the tomatoes and grind everything into a smooth yet slightly chunky texture.
Finally, blend in the olive oil until the pesto reaches your desired consistency.

Step 3: Cook the Pasta

While preparing the pesto, cook your pasta in salted water until it reaches al dente (firm but not hard). Drain, reserving some pasta water for later use.

Step 4: Combine and Serve

Toss the pasta with the pesto sauce in a large serving bowl. If the sauce seems too thick, add a bit of the reserved pasta water to achieve a creamy texture.
Serve immediately with a sprinkle of freshly grated Pecorino cheese or basil leaves for garnish.

Notes

Use fresh, high-quality ingredients for the best flavor, especially the tomatoes and basil.
For a more authentic experience, use a mortar and pestle instead of a food processor to achieve the traditional rustic texture.
You can store leftover pesto in the fridge for up to three days in an airtight container. Add a layer of olive oil on top to prevent browning.