Pesto alla Trapanese is a typical sauce from Sicilian cuisine, originating from the city of Trapani. Unlike Genoese pesto, pesto alla Trapanese is made with fresh basil, garlic, almonds, fresh tomatoes, and olive oil. This sauce is perfect for dressing pasta, but it can also be used as a topping for bruschetta or as a side for meat and fish dishes.
It's like a Genoese pesto but a bit rougher and more colorful
Here's how to make it: crush a few cloves of garlic with a bit of salt and some almonds in a mortar
Throw in a good handful of basil and a few fresh tomatoes
Finally, add a drizzle of good oil and dress the pasta
Mortar and pestle
Sharp knife
Cutting board
Store in the refrigerator in an airtight container for up to 3 days
Italia, Sicilia
| Energy (kcal) | 155.26 |
| Carbohydrates (g) | 4.46 |
| of which Sugars (g) | 4.46 |
| Fat (g) | 13.19 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 2.71 |
| Fiber (g) | 4.55 |
| Sale (g) | 0.01 |
