Pesto All Trapanese
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Pesto Alla Trapanese {Sicilian Almond, Tomato & Basil Pesto}

Pesto alla Trapanese is a delicious Sicilian pesto made with 3 main ingredients: almonds, tomatoes and basil.
Prep Time5 mins
Course: Pesto, Sauces
Cuisine: Italian
Servings: 6


  • ½ lb tomatoes (250 g)
  • 2 cups fresh basil leaves (40-50 g)
  • cup almonds ,blanched (60 g)
  • 2 tbsp Pecorino cheese , grated
  • 3 tbsp Extra virgin olive oil
  • ½ - 1 garlic clove , core removed
  • Salt to taste


Blanch Tomatoes

  • Put a small pot of water to boil.
  • Cut an x into the top of each tomato.
  • Once water is boiling immerse tomatoes for 60 seconds.
  • Transfer tomatoes into a bowl with cold water.
  • Peel of tomato skin.
  • Remove extra water and seeds.

Blanch Almonds

  • Repeat steps 1,3,4,5 from the process above.
  • Or use store-bought blanched almonds.

Make Pesto Alla Trapanese

  • Place all ingredients except Pecorino cheese and extra virgin olive oil in a food processor or a countertop blender.
  • Pulse a couple of times until you get even, slightly crumbly texture.
  • Add Pecorino cheese and extra virgin olive oil.
  • Make some pasta!


Store in the fridge in a closed container for 2-3 days or in the freezer for a couple of months.