If you think pesto begins and ends with basil and pine nuts from Genoa, it’s time to discover one of Sicily’s most delicious culinary treasures: Pesto alla Trapanese. This vibrant, rustic sauce from the western coastal city of Trapani is fresh, nutty, slightly sweet, and irresistibly Mediterranean. Made with ripe tomatoes, almonds, garlic, basil, olive oil, and cheese, this authentic Sicilian pesto recipe is simple, raw, and bursting with flavor.

Unlike traditional Genovese pesto, which is green and herb-forward, Pesto alla Trapanese has a warm red hue from sun-kissed tomatoes and a subtly creamy texture thanks to almonds instead of pine nuts. It’s quick to prepare, requires no cooking for the sauce itself, and transforms a simple bowl of pasta into something extraordinary.

In this guide, you’ll learn everything about making traditional Sicilian pasta sauce at home — from ingredients and step-by-step instructions to serving tips, variations, and cultural background.

What Is Pesto alla Trapanese?

Pesto alla Trapanese is a traditional Sicilian sauce originating in Trapani, a historic port city. Because Trapani was an important trading hub between Italy and North Africa, local cuisine reflects global influence. When Ligurian sailors introduced pesto to Sicily, locals adapted it using regional ingredients — almonds instead of pine nuts and fresh tomatoes for sweetness and color.

The result? A tomato almond pesto that is rustic, aromatic, and uniquely Sicilian.

This sauce is traditionally served with busiate, a twisted pasta shape native to western Sicily, but it pairs beautifully with spaghetti, linguine, or even penne.

Why You’ll Love This Sicilian Pesto Recipe

Quick and easy — ready in under 20 minutes
No cooking required for the sauce
Naturally vegetarian
Packed with Mediterranean flavor
Made with simple, fresh ingredients
Creamy without cream

It’s the perfect recipe for busy weeknights, summer dinners, or anytime you crave authentic Italian comfort food.

Ingredients

14 oz (400g) ripe cherry or Roma tomatoes
1 cup blanched almonds
2 garlic cloves
1 cup fresh basil leaves (loosely packed)
½ cup extra virgin olive oil
½ cup grated Pecorino Romano cheese (or Parmigiano Reggiano)
Salt to taste
Freshly ground black pepper to taste
12 oz (340g) pasta (busiate, spaghetti, or linguine)
Optional: pinch of red pepper flakes

Ingredient Notes & Tips

Tomatoes

Use the ripest, sweetest tomatoes you can find. Cherry tomatoes provide balanced sweetness, while Roma tomatoes give a slightly thicker texture. If using larger tomatoes, remove excess seeds.

Almonds

Blanched almonds are traditional in Pesto alla Trapanese. Lightly toasting them enhances flavor, though it’s optional.

Cheese

Pecorino Romano adds sharpness. Parmigiano makes it milder. Authentic Sicilian pesto often leans toward Pecorino.

Olive Oil

Use high-quality extra virgin olive oil — it’s essential for authentic flavor.

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
While pasta cooks, prepare the pesto. If desired, blanch tomatoes by placing them in boiling water for 30 seconds, then peeling skins. This step is optional but creates a smoother sauce.
In a food processor, pulse almonds and garlic until finely ground but not paste-like.
Add tomatoes and basil. Pulse gently until mixture becomes slightly chunky but cohesive.
With the processor running, slowly drizzle in olive oil until the sauce becomes creamy yet textured.
Transfer pesto to a bowl and stir in grated Pecorino cheese. Season with salt and black pepper to taste.
Add drained pasta to the pesto. Toss well, adding reserved pasta water a tablespoon at a time to loosen and emulsify the sauce.
Serve immediately with extra cheese, fresh basil, and a drizzle of olive oil.

Traditional Technique: Mortar and Pestle Method

For a truly authentic Sicilian pesto recipe, use a mortar and pestle:

Crush garlic with salt first.
Add almonds and grind until creamy.
Incorporate tomatoes gradually.
Add basil and gently crush.
Finish with olive oil and cheese.

This method produces deeper flavor and rustic texture.

Serving Suggestions

Serve with traditional busiate pasta
Top with toasted almond crumbs
Add burrata for a creamy twist
Pair with grilled vegetables
Serve alongside crusty bread
Enjoy with a crisp white wine

Variations

Vegan Version

Skip the cheese or replace with nutritional yeast.

Spicy Sicilian Pesto

Add red pepper flakes for heat.

Roasted Tomato Version

Roast tomatoes first for deeper flavor.

Creamy Variation

Blend in a spoonful of ricotta.

Storage Tips

Refrigerate in airtight container up to 3 days.
Cover surface with olive oil to prevent browning.
Freeze without cheese for up to 2 months.

Cultural Context & Fun Facts

Trapani’s proximity to North Africa influenced its cuisine.
Almonds are widely grown in Sicily.
Busiate pasta was historically shaped using knitting needles.
Unlike Genovese pesto, Sicilian pesto is more rustic and less emulsified.

Common Mistakes to Avoid

Over-blending (sauce becomes too smooth)
Using unripe tomatoes
Skipping salt in pasta water
Adding cheese before blending olive oil

Nutritional Benefits

This traditional Sicilian pasta sauce is rich in:

Healthy fats from olive oil and almonds
Lycopene from tomatoes
Antioxidants from basil
Protein from cheese

Final Thoughts

Pesto alla Trapanese proves that Italian cuisine is beautifully diverse. This Sicilian pesto recipe delivers bold Mediterranean flavor using simple ingredients and minimal effort. Whether you’re craving something fresh, comforting, or authentically Italian, this tomato almond pesto belongs in your recipe collection.

Make it once, and it might just replace your classic green pesto forever.