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Sicilian Pesto (Pesto Alla Trapanese)

It's a common misconception that pesto is just one thing: the green one from Genoa! While I absolutely love pesto alla Genovese, the world of pesto doesn't stop there. There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto - also known as "Pesto alla Trapanese". What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. In Sicily, they use the Pachino tomato - which are small, sweet, and similar to cherry tomatoes. The addition of tomatoes gives the entire sauce a much lighter, brighter flavor.

This is such a great condiment to have on hand during summer. I like to keep it in a jar and use it as needed over the course of a few days! It's so good tossed with pasta and a bit of fresh mozzarella, used on crostini, served with grilled proteins or veggies, and even just as a condiment on a cheese board. This Sicilian tomato pesto adds such a refreshing, summery flavor to every dish!

Sicilian Pesto
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Sicilian Pesto

Category

condiment Side Dish

Servings

8

Prep Time

10 minutes

Calories

197

Author:

Giada De Laurentiis

Image of Sicilian Pesto

Ingredients

  • 1/2 cup toasted slivered almonds
  • 1 clove garlic (peeled and smashed)
  • 1 cup packed basil leaves
  • 1 pint cherry or grape tomatoes (halved)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese

Instructions

  1. In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the parmesan cheese.
  2. Serve tossed with pasta and fresh mozzarella, as a spread on crostini, on vegetables or protein.

Nutrition

Nutrition

per serving
Calories
197
Amount/Serving % Daily Value
Carbs
4 grams
Protein
5 grams
Fat
19 grams
Saturated Fat
3 grams
Cholesterol
6 milligrams
Sodium
395 milligrams
Fiber
1 grams
Sugar
2 grams
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Vegetarian

23 reviews & comments

  • Author's avatar image
    DC

    Can this be stored in the refrigerator, and if so, for how long?

  • Author's avatar image
    Deanna Jones
    ★★★★★
    ★★★★★

    I’m not easily impressed, saw this a few days ago and knew that I had to make it asap, well off to the store I went to get ingredients, made it Saturday evening with rigatoni pasta and also made garlic bread to dip it in.. let me just say that it will be on my make list for this summer, it is absolutely delicious. Next time I’ll add salmon or shrimp to this delicious sauce.. bravo Gilda, this one is a win.

  • Author's avatar image
    Dona Wolf-Caldwell
    ★★★★★
    ★★★★★

    Since it’s the end of the season I wanted to use my basil up before it was too late and found this recipe. I always make Giana’s classic pesto recipe which is delicious but found this one and it looked interesting so I made it the other day for a party and it is just amazing! I put it in a bowl with crackers and everyone gobbled it up. I will be making this recipe frequently. Thanks Giada for another great recipe!

  • Author's avatar image
    Marjolein LeBlond
    ★★★★★
    ★★★★★

    This is a total hit for our family. I have roasted the tomatoes and the garlic but the rest I followed to the dot. Made also fresh spaghetti with it (I have a machine, so all done in about 15 mins) and mini green asparagus with prosciutto

  • Author's avatar image
    Melissa Nicewander
    ★★★★★
    ★★★★★

    Best recipe of the summer!! So easy, so fresh, so delicious! Definitely add the fresh mozzarella topping at the end, it really gives it that icing on the cake.

  • Author's avatar image
    Christine Faithful
    ★★★★★
    ★★★★★

    Made this tonight, absolutely delicious 😋

  • Author's avatar image
    Mikelyn Mulvaney

    Hi! Do I need to store leftovers in the fridge?

  • Author's avatar image
    Kathy Urbano
    ★★★★★
    ★★★★★

    This is the pesto I remember as a child! My grandfather who was born in Fraine, Chieti and he used to make this when he had an abundance of tomatoes from the garden. We had it with Busiate pasta. This recipe is a gem! Thank you for helping me relive so many great childhood memories one recipe at a time!!

  • Author's avatar image
    Lindsey Johanson
    ★★★★★
    ★★★★★

    So. dang. good! Who knew there was more than one type of pesto? Made this for my husband and he loved it!

  • Author's avatar image
    Anna Seiter
    ★★★★★
    ★★★★★

    This is a delicious tomato pesto for pasta and crostini! Used my garden tomatoes and basil. We all loved it!

  • Author's avatar image
    Tim O'Brien
    ★★★★★
    ★★★★★

    Just made it with my bounty of cherry tomatoes ? and fresh ? I love the flavor and cannot wait to use it on everything.

  • Author's avatar image
    Cara Gatrell
    ★★★★★
    ★★★★★

    This tasted as good as it looks! Whole family loved it on pasta and I'm using the leftover pesto for crostini's tonight—so easy too. Perfect for entertaining too, I know it will be one of those dishes that people will want the recipe for and ask where I got it :)

  • Author's avatar image
    Shannon Thomasser

    I even had it over eggs this morning and it was fabulous!

  • Author's avatar image
    Elizabeth Lampman

    Perhaps it was the anemic, store bought cherry tomatos, but this was a little dissappointing. Not a lot of flavor, I did add a little more cheese to buzz it up but probably would not make this again.

  • Author's avatar image
    Shannon Thomasser
    ★★★★★
    ★★★★★

    Holy cow! This is the most wonderful, different pesto we have ever had! Used our garden veggies to make this. We had it over homemade French bread that we grilled and it was fabulous. Already shared the recipe with a ton of people! Thank you so much!

  • Author's avatar image
    Erika Hattenhauer

    With the amount of homegrown cherry tomatoes coming my way, this recipe lends itself very useful! I tossed generously with freshly made orecchiette and sprinkled on more grated parmesan. I'm hooked. È eccellente!

  • Author's avatar image
    Elke Tilton

    Delicious! Probably too spicy for kids but heavenly ! I didn’t even add the parm yet and still mouth watering.

  • Author's avatar image
    Tachara Salazar

    Loove this!! It’s delicious and everyone in the house dug it too!

  • Author's avatar image
    Tachara Salazar

    What is the serving size for the nutrition content??

  • Author's avatar image
    Elizabeth Richter

    I have purchased a store version of this. So happy to see a recipe so I can make it myself. Thank you!

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