Pesto alla Trapanese (Sicilian Almond Pesto)

Bring zing to your routine with this bright and zesty Pesto alla Trapanese, Sicily’s famous almond pesto with garlic, basil, almonds, and cherry tomatoes. My slightly unorthodox version of Sicilian pesto adds mint and arugula for a peppery, fresh, and easy vegetarian main that’s perfect for a weeknight dinner.

Trapani, on the western coast of Sicily, has long been famous for its salt mines and tuna fishing. More recently, though, the city has become known for Pesto alla Trapanese, a ground almond pesto that is Sicily’s answer to Genoa’s famous emerald-hued Basil Pesto.

The history of Pesto alla Trapanese stretches back centuries. It is thought to have evolved from a condiment called agliata, garlic pounded with other ingredients and used for both culinary and medicinal purposes. It shares some basic similarities with Genovese pesto: both are made with young basil and garlic. But the Sicilian version swaps in almonds for pine nuts and adds a handful of ripe cherry tomatoes. 

Although it’s not traditional, I like to add fresh mint leaves and fresh arugula to my Pesto alla Trapanese. The greens give the sauce additional punch, with the arugula adding a peppery note and the mint bringing a refreshing herbal quality.

Like traditional Pesto alla Genovese, this Sicilian pesto is a “raw” sauce. The ingredients are pulsed in a food processor, then tossed with hot cooked noodles, along with a splash of cooking water to bring it all together. A handful of freshly grated Pecorino cheese provides a delicious umami-rich finishing touch for a vegetarian pasta that’s full of savory flavor.

Table of Contents

1. Pesto Alla Trapanese Ingredients
2. How To Make Pesto Alla Trapanese
1. Make the Almond Pesto
2. If Serving with Pasta: Cook and Toss
3. Ways to Mix It Up
4. What to Serve with Almond Pesto 
5. More Ways to Use Pesto
6. Pesto alla Trapanese (Sicilian Almond Pesto) Recipe

Pesto Alla Trapanese Ingredients

Almonds, zesty herbs, sharp Pecorino cheese, and cherry tomatoes all come together to form this full-flavored pesto. Although there are tomatoes in this sauce, it is by no means a tomato sauce. There is just enough to add a touch of sweetness and a hit of umami. Here’s what you’ll need to make my slightly rogue version of Pesto alla Trapanese.

• Cherry tomatoes: You only need a handful—about 10—to give depth to this simple sauce.
• Raw or blanched almonds: Either works for this recipe. Blanched almonds will save you a step, but raw, skin-on almonds are less expensive.
• Fresh basil and mint leaves: These two fragrant summer herbs give Pesto alla Trapanese its bright, zingy flavor. You’ll need 1 packed cup of basil and 3/4 cup mint leaves.
• Arugula: Although this is not traditional, I love to add a handful of fresh arugula to my Pesto alla Trapanese for an extra kick of flavor. Use young, tender arugula; otherwise, discard any tough stems and coarsely chop the leaves.
• Garlic: One medium or two small cloves are all you need.
• Extra-virgin olive oil: Choose a good Italian olive oil that is fresh and assertive, with buttery notes, like the Italian Nocellara at our shop.
• Pecorino cheese: Use a sharp, aged, grating pecorino like Pecorino Romano or Pecorino Sardo. You’ll need about 1/2 cup for the pesto, plus a few tablespoons more for garnish.
• Pasta: Busiate, a spiral-shaped noodle, is the traditional pasta pairing for Pesto alla Trapanese, but the sauce goes well with many other shapes, including cavatelli, fusilli, gemelli, and even spaghetti. This recipe calls for one pound.

How To Make Pesto Alla Trapanese

The most fiddly part of making Pesto alla Trapanese or Sicilian pesto as it’s also called is blanching and removing the skins from cherry tomatoes and almonds, which makes the texture smoother and the flavor sweeter, as almond skins tend to be bitter. I promise it does not take long. A food processor makes quick work of assembling the pesto. You can make it ahead of time or while you’re waiting for the pasta water to boil.

Make the Almond Pesto

• Preheat the oven and put the pasta water on to boil. Turn the oven to 375°F. Fill a large pot with water and set it over high heat. Bring to a boil, then salt generously.
• Blanch the tomatoes. Bring a separate small pot of water to a boil. Use a small knife to cut an X on the end of 20 cherry tomatoes just through the skin. Plunge them into the boiling water for about 1 minute, just enough to loosen their skins. Use a skimmer or slotted spoon to transfer them to a bowl to cool slightly.
• Blanch the almonds. If your almonds are unblanched (still have the darker brown skin) add 1/2 cup to the same pot of boiling water and blanch for 2 to 3 minutes, just until their skins loosen. Drain and put them in a bowl to cool slightly. 
• Peel. Peel the skins off the tomatoes by pulling down at each corner of the X cut. Slice in half, gently squeeze out any seeds over the sink to discard, and add them to a food processor. Pop the almonds out of their skins and spread them on a small baking sheet.
• Toast the almonds in the preheated oven for 7 minutes. Just enough to dry them out and toast them lightly. Let cool.
• Process the pesto. In the bowl of a food processor fitted with the metal blade, add the tomatoes, almonds, 1 cup basil leaves, 3/4 cup mint leaves, 1 chopped garlic clove, and 1 handful of arugula (if using). Season with a generous pinch—1/2 to 1 teaspoon—salt and a grinding of black pepper. Pulse to break up the ingredients. With the machine running, drizzle in enough olive oil to achieve a thick, nearly (but not quite) smooth paste, 1/3 to 1/2 cup. Scrape the pesto into a bowl and stir in 1/2 cup Pecorino cheese.

If Serving with Pasta: Cook and Toss

• Cook the pasta. Drop in the pasta into the boiling water and cook, stirring once or twice to prevent sticking, until al dente according to the package instructions. Reserve about 1 cup of the cooking water, then drain. 
• Coat the pasta in the Sicilian pesto. Return the pasta to the pot and scrape in most of the pesto, reserving about 1/4 cup for garnish. Pour in a splash of pasta water and toss vigorously to combine everything well. If the sauce is thick and clumpy, add more pasta water to loosen it up so that it coats the pasta evenly.
• Serve. Transfer the pasta to individual bowls. Top each bowl with a dollop of pesto and a sprinkle of Pecorino cheese and serve.

Ways to Mix It Up

This is one of those accommodating recipes that you can change to your liking. After all, I added arugula, which is not traditional in Pesto alla Trapanese. If you prefer, you can leave it out. Or try one of these other variations:

• Substitute pistachios: Switch out the almonds for shelled pistachios. Like almonds, they grow profusely in Sicily and figure in many dishes, both savory and sweet, so this substitution makes total sense.
• Make it a sauce for vegetables: This pesto isn’t just for pasta! Grill or roast some vegetables—zucchini, eggplant, and peppers come immediately to mind—and dollop pesto on them as soon as they come off the heat.
• Make crostini: Pesto and crostini are always a good combination. Toast thin slices of baguette in the oven; spread pesto on top and garnish how you please—a grinding of pepper, a thin slice of cherry tomato, or a sprinkle of chopped almonds or pistachios.

What to Serve with Almond Pesto 

You can serve this just as you would traditional pesto, spooning it over salmon, eggs, as a dipping sauce for Focaccia, and the list goes on.

I usually toss Sicilian pesto with cooked pasta as a main course, and salad always makes a good side. Try this vibrant, simple Bell Pepper and Tomato Salad or our Big, Easy Italian Salad. Or start the meal with this refreshing Prosciutto and Melon Salad before you serve your pasta.

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