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Italian Classics · Sicily

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Pesto alla Trapanese

Pesto alla trapanese: a raw Sicilian sauce of almonds, ripe tomatoes, basil, garlic and olive oil, tossed with busiate pasta.

Pesto alla Trapanese

Sicily's almond pesto

Pot of Italian tomato sauce simmering with basil and a wooden spoon

The short version

Pesto alla trapanese: a raw Sicilian sauce of almonds, ripe tomatoes, basil, garlic and olive oil, tossed with busiate pasta.

Prep
15 min
Cook
0 min
Total
15 min
Serves
4 servings

Ingredients

  • 1 cup blanched almonds
  • 1 lb ripe tomatoes, peeled
  • 2 cups basil leaves
  • 1 garlic clove
  • ½ cup extra-virgin olive oil
  • Pecorino, salt, pepper

Instructions

  1. 01

    Pound the almonds. Crush almonds and garlic with salt in a mortar until sandy.

  2. 02

    Add basil. Work in the basil a handful at a time until it turns to paste.

  3. 03

    Tomatoes last. Add the peeled tomatoes and crush them into the mixture.

  4. 04

    Emulsify. Stream in olive oil, add pecorino and loosen with a splash of pasta water when serving.

Larry’s rule: A food processor works but heats the basil. Pulse it cold and briefly, or it goes bitter.

Nutrition (estimated, per serving)

Serving
1 serving (about 190 g)
Calories
781 calories
Protein
17 g
Carbs
19 g
Fat
75 g
Saturated fat
10 g
Fibre
7 g
Sugar
6 g
Sodium
311 mg
Cholesterol
8 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pesto-alla-trapanese).

Before you cook

What to know about Pesto alla Trapanese

What it is

Pesto alla Trapanese is a sauce recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 4 servings in 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: pound the almonds, then add basil, then tomatoes last. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 cup blanched almonds — supports the dish's balance, texture and regional character.
  • 1 lb ripe tomatoes, peeled — supplies acidity, sweetness and the recipe's tomato base.
  • 2 cups basil leaves — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 garlic clove — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat slowly, loosening only as needed before combining with the finished dish.

What to serve with it

  • Toss with the pasta shape named in the recipe, using pasta water to bind.
  • Use as a base only where its texture and seasoning fit the finished dish.

Questions Larry gets asked

How long does pesto alla trapanese take to make?
About 15 min start to finish — roughly 15 min of prep and 0 min of cooking. That yields 4 servings.
What do you need to make pesto alla trapanese?
6 ingredients, starting with 1 cup blanched almonds, 1 lb ripe tomatoes, peeled, 2 cups basil leaves. The full list with quantities is on this page.
How do you start pesto alla trapanese?
Pound the almonds: Crush almonds and garlic with salt in a mortar until sandy.
How do you know when pesto alla trapanese is done?
Emulsify. Stream in olive oil, add pecorino and loosen with a splash of pasta water when serving.
What is the most common mistake with pesto alla trapanese?
A food processor works but heats the basil. Pulse it cold and briefly, or it goes bitter.
Can you make pesto alla trapanese ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a sauce that reheats well.

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Quick answer

How many Italian sausages do you need per person?

Plan on 1.5 Italian sausage links per adult as a main course, or 1 link per person when it is one dish among several. That is about 1/2 pound (225 g) of sausage per adult, plus 1 bell pepper and 1/2 onion each.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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