The Perfect Pesto Isn’t Green—It’s Sicilian

I haven’t had a chance to visit Sicily (yet!), so my first introduction to pesto alla Trapanese happened in Berlin, Germany, of all places. A few colleagues were making a team lunch together, and one of the dishes they made was an absolute crowd pleaser that had everyone (including myself) going back for seconds: busiate alla Trapanese.

From then on, pesto alla Trapanese has held equal stature to the more well-known and popular pesto alla Genovese in my kitchen. If you’re new to this Sicilian almond and fresh tomato pesto, here’s everything you need to know to whip up a batch at home and enjoy this delicious regional take on the classic Italian sauce.

What Is Pesto alla Trapanese?

Originating in the city of Trapani on the western coast of Sicily just north of Marsala, the key ingredients in pesto alla Trapanese are almonds, Pecorino cheese, fresh tomatoes, garlic, and olive oil. They are blended or pounded into a creamy, vibrant sauce with lemon juice and fresh herbs (usually mint, basil, or a mix of the two) and typically served with the specific, helix-shaped pasta also from the city of Trapani, busiate.

It’s thought that pesto made its way to Trapani via Genovese ships stopping at the city’s port in the Middle Ages, and locals started recreating the dish with local ingredients, like almonds and tomatoes.

Easy Ingredient Swaps

Pesto is already known as a relatively easy dish to play around and experiment with. Here are some ways you could change this recipe while still keeping the key flavors of pesto alla Trapanese intact.

• If you’re allergic to or just don’t like almonds, you could swap in another, like hazelnuts, walnuts, or pine nuts
• The traditional recipe uses sheep’s milk Pecorino cheese, but an easy swap is Parmesan cheese
• Highlight the full flavor of the lemon by using a mix of lemon zest and lemon juice
• Depending on what you have on hand, you could use just mint or just basil instead of a mix of the two

How I Serve Pesto alla Trapanese

As with its predecessor, pesto alla Trapanese is a versatile pesto that can be used in a variety of tasty ways. Here are some of my favorites:

• Stirred through your favorite pasta, either hot or cold for a hot pasta or pesto pasta salad
• Swiped onto a sandwich
• Generously spread onto toast and topped with a fried or poached egg
• As a sauce for grilled meats or vegetables
• Mixed with yogurt for a sauce or dip
• As a base for a salad dressing
• Dolloped onto brothy soups

More Pesto Recipes You’ll Love

• Scallion Pesto
• Kale Pesto
• Sun-Dried Tomato Pesto
• Walnut Parsley Pesto
• Carrot Top Pesto

Make the pesto:

Add all of the ingredients to a food processor and pulse until the mixture is well combined and relatively smooth but retains some texture.

Season and serve:

Taste and season with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and smooth the top. Drizzle with just a little more olive oil to cover the top and store in the fridge for up to a week.

You can also freeze the pesto for up to 2 months in an airtight container or in a covered ice cube tray. Thaw for at least an hour before using.

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