Pesto alla Trapanese

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This pesto alla Trapanese recipe hails from Trapani in Sicily, and was created as an almond and tomato-based alternative to the typical basil and pine nut version from Liguria. Serve it stirred through pasta for a speedy weeknight meal.

First published in 2018




Pesto alla Trapanese


  • Food processor or blender


Begin by toasting the almonds in a hot, dry frying pan until slightly golden and the nuts have an oily sheen. Make sure you stir the almonds regularly to prevent them burning
Once the nuts have cooled, add them to the food processor along with the rest of the ingredients (apart from the lemon juice and pepper)
  • 2 vine tomatoes
  • 1/2 garlic clove
  • 40g of pecorino, grated
  • 3 tbsp of olive oil
  • 1 handful of basil leaves
  • 1 handful of mint leaves, (optional)
Blend until rough and chunky or until the mixture forms a smooth paste, depending on your preference. You can also do this in a pestle and mortar if you prefer to keep things traditional
Taste and season the pesto with lemon juice, black pepper and a pinch of salt (if needed)
The pesto will keep in the fridge for 3 days but is best served fresh

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