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Photo Credit: Elizabeth Newman

Sicilian Pesto (Pesto Alla Trapanese)

by Giada De Laurentiis
★★★★★
★★★★★
(14 reviews)
Prep Time
10 minutes
Serves
8
Beginner
Photo Credit: Elizabeth Newman

Sicilian Pesto (Pesto Alla Trapanese)

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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
star

Sicilian Pesto

Category

condiment Side Dish

Servings

8

Prep Time

10 minutes

Calories

197

Author:

Giada De Laurentiis

Image of Sicilian Pesto

Ingredients

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

Nutrition Serving Size
8
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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gluten free
vegetarian

27 reviews & comments

  • Author's avatar image
    Elke Tilton - Jun 09

    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 - Jun 09

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

  • Author's avatar image
    Tachara Salazar - Jun 09

    What is the serving size for the nutrition content??

  • Author's avatar image
    Elizabeth Richter - Jun 09

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

  • Author's avatar image
    heloisa hewitt - Jun 09

    Hello Giada! Loved it. I leave in Brazil and your program is one of the best here – food network! I loved this recipe! I would like to suggest one thing. …. If you could put a picture of the recipe on the print version !!!!!!!! it would be more interesting in case we have to print it ! Thak you!

  • Author's avatar image
    Kati Virostek - Jun 09

    I was so curious to try this! I just loved it! I added burrata at the end and it was amazing. Very light and flavorful. I really enjoyed all of the textures and flavors. Great pasta dish for a quick and fresh summer dinner.

  • Author's avatar image
    Juli Kiel - Jun 09

    Oh Giada, this is SO wonderful! I knew when I saw this recipe, that I would love it…..and I did! I made this tonight, and, my husband and I loved it! Thank you! Perfect flavors. I can always count on you for a delicious meal! Thank you!

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