Pesto alla Trapanese - Sicilian Pesto with Tomatoes and Almonds
As I continue to come up with creative ways to use the abundance of tomatoes that are still coming to me everyday from my garden, I find that I am starting to get a bit sick of this lovely red fruit…haha. I have one last tomato recipe to share with you all before I move on to other ingredients though. It is one that I tried for the first time this summer and it is one that I absolutely fell in love with. Pesto alla Trapanese will forever be a part of my life from now on :) I hope it will find it’s way into your kitchen (and heart) too!
Where does my new favorite recipe get it’s name? - Pesto alla Trapanese means that it is a Trapani style pesto or that it comes from Trapani in Sicily. This is the same with the classic basil pesto that we all know - Pesto alla Genovese. This recipe is in the Genova style or originates from Genova in Liguria. The word Pesto most comes from the Italian verb Pestare which means To Pound or To Crush/Press. This makes a lot of sense since traditionally pesto was made in a mortar and pestle. My arm hurts just thinking about this but I’m still going to try it someday because I’m sure it adds a level of satisfaction :) If you are feeling extra strong you can prepare this recipe in the classic way with the mortar and pestle or you can be like me (for now) and use a food processor.
This Sicilian Pesto is fairly simple and quick to prepare but it is packed with unique and compelling flavors. To me the taste is nothing like that of Pesto alla Genovese even though there is the addition of basil here too. The quantity is less though and so it doesn’t stand out as the main ingredient. In a way, this pesto is more subtle and I think the flavors could blend better with more dishes then the Pesto alla Genovese. This recipe could be tossed with pasta or gnocchi, spread on bruschetta, used for dressing chicken or steak, roasted vegetables could be dipped in it, or you could even drizzle it over fresh mozzarella or other cheeses…delizioso!
Pesto alla Trapanese ingredients
1 pint cherry tomatoes*
2 garlic cloves
1/2 cup blanched and toasted almonds
1 cup basil leaves, lightly packed
1/2 cup finely grated pecorino cheese + more for garnish
1/4 - 1/2 cup olive oil
salt and pepper to taste
In a food processor, pulse the almonds and garlic together until finely chopped. Add the basil and tomatoes and pulse to combine.
With the processor on, add the olive oil in smooth steady stream until incorporated. Adjust the seasoning with salt and pepper and pulse again.
3. Remove the sauce and place into a bowl, stir in the grated cheese until combined
4. Toss with cooked pasta and a garnish of grated cheese or in the dish of your choice…or save for later. This pesto will store for about a week in the fridge :)
Buon Appetito!
* I used cherry tomatoes for this recipe but you could really use any tomato that you had. Just be sure to remove some of the seeds and juice if you are using tomatoes that are heavy on those so that the pesto isn’t too watered down. Roma or San Marzano tomatoes would work well in this.
