• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Urban Farm and Kitchen
  • Recipes
  • Gardening
  • Book
  • Shop
  • Contact
menu icon
go to homepage
  • Recipes
  • Gardening
  • Book
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Gardening
    • Book
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    Easy and Delicious Sicilian Pesto Recipe (Pesto alla Trapanese)

    Published: Sep 9, 2021 · Modified: Feb 25, 2023 by Luay

    • Share on Facebook!
    Jump to Recipe Print Recipe

    If you think pesto is supposed to be green, think again. Sicilian Pesto (Pesto alla Trapanese or pesto alla siciliana) is a fresh and lively sauce that will change the way you think about pesto. Enjoy it with bread, pasta, or with a protein of your choice.

    Sicilian pesto in mason jar.

    Genovese pesto (Pesto alla Genovese) may be famous, but it's southern cousin from Sicily deserves more attention. Sicilian pesto combines fresh tomatoes, almonds, basil leaves and mint. Mint is an interesting addition, and it sort of makes sense. Sicily has been influenced by Middle Eastern and North African cuisine for centuries and mint is a staple ingredient in Arab and North African dishes.

    This Trapanese pesto recipe comes together in no time and can be enjoyed with pasta, as a dip, or with toasted bread.

    If you love pesto, do check out my Basil Walnut pesto and Garlic Scape pesto. My book, Seed to Table, features a Spring pesto that uses raw pistachios, mint and arugula as well as an Autumn Kale pestp.

    A Note on Seasonality

    This is a wonderful summertime recipe that will help you put a dent into those cherry tomatoes your garden is pumping out on the regular! For more information on what you can do with all those cherry tomatoes, check out my blog post on 10 things to do with your cherry tomatoes.

    Red and orange cherry tomatoes.

    That being said, there's nothing stopping you making this recipe year-round. But during the summer months, the farmers market will have the best cherry tomatoes.

    Ingredients and Notes

    There isn't much information about this recipe from a historic sense. I have adapted a recipe from Marcella Hazan, famed Italian chef and cookbook author, to include ingredients from my garden.

    For this recipe, you will need:

    • Blanched almonds (slivered or whole, use Sicilian almonds if you can get them)
    • Cherry tomatoes
    • Basil
    • Mint
    • Garlic
    • Good quality extra-virgin olive oil
    • Pecorino romano and/or Parmigiano-reggiano (you can use a 50/50 combination)
    • Salt and black pepper
    • Chili or red pepper flakes (optional, but recommended)

    Substitutions

    If you don't have a certain ingredient, don't fret. This recipe is adaptable and can be modified to your taste:

    • Use cashews or even pine nuts instead of the almonds
    • If you don't have cherry tomatoes, you can use plum or roma tomatoes.
    • I recommend a mix of basil and mint, but you can certainly play around with the ratio or use a single herb
    • Veganize it by using a vegan parmesan cheese substitute!

    Equipment

    Traditionally speaking, using a mortar and pestle is ideal, as it allows you to gently combine the ingredients and not bruise the herbs too much. However, unless you have the time, a food processor is probably more suitable.

    You will also need storage containers like mason jars.

    How to Make Sicilian Pesto

    1. To your food processor, add almonds, garlic, cheese, extra virgin olive oil and chili if using. Pulse to break up the almonds and combine into a coarse mixture.
    2. Add cherry tomatoes and herbs to your food processor and pulse until you achieve your desired texture. A little chunky crunch from the almonds is definitely a good thing, but if you prefer a smooth sauce, process further.
    3. If the pesto is too wet, add more almonds and process. If the sauce is too dry, add more tomatoes or olive oil. Taste and adjust seasoning.
    4. Transfer your pesto to mason jars or glass jars and store in the refrigerator if not using right away.
    Sicilian pesto on spoon.

    Serving

    There are many ways to use this Pesto alla Trapanese:

    • Pair it with linguine or your favorite pasta
    • Use it as a spread on grilled bread, bruschetta style!
    • Add it to your crudité or cheese board as a dip for vegetables
    • Use it on pizza

    Make Ahead and Storage

    This recipe can be made a day or two before you plan to serve it, however, I still recommend making it fresh. As the pesto sauce sits, the basil may oxidize the sauce may lose its bright color. Let's be honest, fresh is best!

    If you are not using the pesto right away, store it in the refrigerator for up to 5 days. The acid in the tomatoes will help keep it fresh and lively. Do not freeze this pesto, as fresh tomatoes do not freeze/thaw well.

    Expert Tips

    • If you want to make this sauce extra special, you can blanch your tomatoes and peel them. Removing the peel produces a finer Sicilian pesto, but this is completely optional!
    • Toasting the almonds is another way to add complex flavor to this great recipe. You can do this by dry roasting them in a small frying pan on medium heat, stirring constantly until their brown lightly.

    FAQ

    What is Sicilian Pesto?

    Sicilian pesto (Pesto alla Trapanese) combines fresh tomatoes, almonds, basil and mint. It can be eaten with pasta, with bread or as a dip.

    Check out These Other Pesto Recipes

    • Finished pesto in bowl.
      Quick and Easy Basil Walnut Pesto Recipe
    • garlic scape pesto in a bowl.
      Garlic Scape Pesto

    If you make this Sicilian Pesto or any other recipes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    Sicilian pesto in mason jar.

    Easy and delicious Sicilian Pesto Recipe (Pesto alla trapanese)

    If you think pesto is supposed to be green, think again. Sicilian Pesto (Pesto alla trapanese) is a fresh and lively pesto that will change the way you think about pesto.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Italian
    Servings 6 people
    Calories 219 kcal

    Equipment

    • Food Processor

    Ingredients
      

    • ½ cup Blanched Almonds - Slivered or whole
    • 1 Garlic Clove - Use more if you like
    • ⅔ cup Pecorino romano and/or Parmigiano reggiano - 50/50 combination works well
    • ⅓ cup Extra Virgin Olive Oil
    • 1 Pinch of chili flakes (or small fresh chili) - Optional
    • ¼ cup Fresh Basil - Packed
    • ¼ cup Fresh Mint - Packed
    • 1 pint Cherry tomatoes - About 3 cups worth
    • Salt and Pepper to taste

    Instructions
     

    • To your food processor, add almonds, garlic, cheese, extra virgin olive oil and chili if using. Pulse to break up the almonds and combine into a coarse mixture.
    • Add cherry tomatoes and herbs to your food processor and pulse until you achieve your desired consistency. A little chunky crunch from the almonds is definitely a good thing, but if you prefer a smooth sauce, process further. Taste adjust seasoning.
    • If the pesto is too wet, add more almonds/cheese and process. If the sauce is too dry, add more tomatoes or olive oil. Taste and adjust seasoning.
    • Transfer your pesto to mason jars or glass jars and store in the refrigerator if not using right away.

    Notes

    If you want to make this sauce extra special, you can blanch your tomatoes and peel them. Removing the peel produces a finer pesto, but this is completely optional!
    If you are not using the pesto right away, store it in the refrigerator for up to 5 days. The acid in the tomatoes will help keep it fresh and lively. Do not freeze this pesto, as fresh tomatoes do not freeze/thaw well.

    Nutrition

    Calories: 219kcalCarbohydrates: 6gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 8mgSodium: 190mgPotassium: 258mgFiber: 2gSugar: 2gVitamin A: 610IUVitamin C: 19mgCalcium: 169mgIron: 1mg
    Keyword almond pesto, pesto, pesto alla trapanese, sicilian pesto
    Tried this recipe?Let us know how it was! Or Pin it!

    More Recipes

    • A plate with levantine fried tomatoes garnished with parsley.
      Levantine Fried Tomatoes (Galayet Bandora Recipe)
    • Jerusalem bagels, also known as kaak al quds, baked on a tray.
      Easy Jerusalem Bagels (Kaak Al Quds Recipe)
    • Upside down rice and vegetable dish on a platter.
      Maqluba (Upside-Down Rice and Chicken)
    • freshly baked load of bread on parchment paper.
      No Knead Rosemary Parmesan Bread
    • Share on Facebook!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Urban Farm and Kitchen!

    Luay Ghafari cover photo.

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Newsletter


    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is currently available for pre-order. Read more here.


    Featured in

    Test image: FOOD52.
    Text image: TORONTO LIFE.
    Text image: Medium.

    Footer

    ↑ back to top

    Legal

    Privacy Policy

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    Refer to shop page for shipping FAQ and Return Policy.

    Copyright © 2023 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission.