Pesto alla Trapanese is a typical sauce of Sicilian cuisine, originating from the city of Trapani. Unlike pesto genovese, pesto alla trapanese is prepared with fresh basil, garlic, almonds, fresh tomatoes and olive oil. This sauce is perfect for dressing pasta, but can also be used as a topping for bruschetta or as a side for meat and fish dishes.
It is like a pesto alla genovese but a bit rougher and more colorful
Here's how: crush a few cloves of garlic in a mortar with a bit of salt and some almonds
Add a good handful of basil and some fresh tomatoes
Finally add a good drizzle of olive 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
Italy, Sicilia
| Energy (kcal) | 143.45 |
| Carbohydrates (g) | 4.53 |
| of which Sugars (g) | 4.53 |
| Fat (g) | 11.81 |
| of which Saturates (g) | 1.65 |
| Protein (g) | 2.76 |
| Fiber (g) | 4.62 |
| Sale (g) | 0.01 |
