Say hello to summer on a plate with Sicilian Tomato Pesto (Pesto alla Trapanese)—the dazzling, sun-kissed cousin to classic green pesto. This vibrant sauce sings with ripe cherry tomatoes, sweet basil, nutty almonds, Parmigiano-Reggiano, and the punch of fresh garlic. It’s a dream swirled with your favorite pasta, draped over crostini, or dolloped on anything yearning for a hit of Mediterranean magic. The best part is that it’s as effortless as it is flavorful, packing a delicious taste of Sicily into every creamy, ruby-red spoonful.
Ingredients You’ll Need
You only need a handful of fresh, simple ingredients to make authentic Sicilian Tomato Pesto (Pesto alla Trapanese), but every one plays a starring role. Choose quality, and you’ll be rewarded with a sauce that bursts with color, aroma, and an irresistible blend of nutty, herby, tangy flavors.
- Cherry Tomatoes: Sweet, juicy, and packed with flavor—these are the soul of your pesto and provide that beautiful red hue.
- Fresh Basil Leaves: For a peppery, aromatic lift that makes the whole sauce sing with garden-fresh vibes.
- Blanched Almonds: Traditional and key to texture; they bring mild, creamy richness and a delicate crunch.
- Garlic: Two cloves are enough to deliver a savory, punchy backbone without overpowering the gentle tomato-basil notes.
- Parmigiano-Reggiano: Adds savory depth, a hint of nutty sharpness, and that signature salty finish.
- Extra Virgin Olive Oil: Choose a robust, fruity oil to tie everything together and create a silky mouthfeel.
- Salt and Freshly Ground Black Pepper: A pinch of these classics unlocks all the sunflower flavors in every ingredient.
- Red Chili Flakes (optional): For just a whisper of heat, adding a playful, subtle kick to the background.
How to Make Sicilian Tomato Pesto (Pesto alla Trapanese)
Step 1: Blanch the Almonds
If you haven’t bought your almonds already blanched, just give them a quick bath: bring a small pot of water to a boil, toss in the almonds, and let them soak for 1–2 minutes. Drain and slip off those papery skins—they’ll slide off easily when warm. This step is quick but important, ensuring your pesto is creamy without any bitterness.
Step 2: Blend the Base
Add your cherry tomatoes, fresh basil, blanched almonds, garlic, grated Parmigiano-Reggiano, and a pinch of red chili flakes (if you like a little zing!) into a food processor. Start pulsing—the goal is to break everything down, but not obliterate it to mush. You’re looking for a chunky salsa texture here before the oil goes in.
Step 3: Incorporate the Olive Oil
With the food processor running, slowly drizzle in your extra virgin olive oil. This brings the Sicilian Tomato Pesto (Pesto alla Trapanese) together, transforming it into a lush, creamy sauce that’s still flecked with vibrant bits of almond and basil. Don’t rush—slowly streaming in the oil helps emulsify the pesto for the very best consistency.
Step 4: Season and Taste
Pause and treat yourself to a taste. Add salt and pepper until every fresh, tangy, garlicky note shines through. Remember, a little Parmigiano adds saltiness too, so season conservatively at first and adjust as needed for your palate.
Step 5: Store or Serve
Your Sicilian Tomato Pesto (Pesto alla Trapanese) is now ready to enjoy! Spoon it into a clean jar and refrigerate if you’re not using it immediately. The flavors deepen and meld as it sits, making those leftovers even more irresistible. Or, toss with hot pasta right away for an instant Mediterranean feast!
How to Serve Sicilian Tomato Pesto (Pesto alla Trapanese)
Garnishes
For that extra dash of elegance, finish with a flurry of fresh basil ribbons, a sprinkle of toasted almonds, or an extra dusting of Parmigiano-Reggiano right before serving. A tiny drizzle of olive oil on top adds even more gleam, making the colors pop and flavors shine.
Side Dishes
Sicilian Tomato Pesto (Pesto alla Trapanese) is a social butterfly on the table! Pair it with a crisp green salad, some grilled vegetables, or a simple basket of warm, crusty Italian bread. If you’re going for a bigger spread, grilled chicken or shrimp make wonderful company for its bright, zesty character.
Creative Ways to Present
Spread it on crostini for a punchy appetizer, swirl it as a pizza base, or use as a sandwich spread layered with mozzarella and grilled veggies. This pesto also loves being spooned over roasted fish, tossed with chickpeas for a picnic salad, or served in a bowl with veggies for dipping—there are no rules, just endless opportunities!
Make Ahead and Storage
Storing Leftovers
Keep your Sicilian Tomato Pesto (Pesto alla Trapanese) fresh and lively by storing it in an airtight container in the fridge, where it will stay at its best for up to five days. To help preserve that color and flavor, pour a thin layer of olive oil on top to seal in freshness.
Freezing
For longer storage, pop it in the freezer! Divide into small portions—ice cube trays are genius for this—and once frozen, transfer the cubes to a zip-top bag. The pesto will keep its punchy flavor for up to three months, ready whenever you need a flash of Sicilian sunshine.
Reheating
This pesto is best enjoyed at room temperature or gently tossed with hot pasta, where the ambient heat is enough to wake up the flavors. If you’re using it straight from the fridge, let it come to room temperature, or warm it very gently—no boiling or prolonged cooking, or it’ll lose that fresh, vibrant zing.
FAQs
Can I use other nuts besides almonds?
Absolutely! While almonds are traditional in Sicilian Tomato Pesto (Pesto alla Trapanese), you can experiment with walnuts, pine nuts, or even pistachios for a fun twist. Just know the flavor will change slightly, but you might discover your own signature version!
Do I have to peel the cherry tomatoes?
No need—the skins on cherry tomatoes are so delicate they blend right in. Plus, they add beautiful color and body to the pesto, so save yourself that extra step!
What’s the best pasta shape to pair with this pesto?
Short pasta shapes like busiate, fusilli, or casarecce are traditional favorites because the nooks and curves grab onto every bit of the creamy pesto. Really though, any pasta you love will work beautifully!
Is Sicilian Tomato Pesto (Pesto alla Trapanese) vegetarian?
Yes, as written, it’s vegetarian. If you need a strict vegetarian version, double-check your Parmigiano-Reggiano source or swap in a vegetarian hard cheese alternative that’s free of animal rennet.
How spicy does it get with chili flakes?
The pinch of chili flakes adds just a gentle warmth, not a fiery heat. Feel free to adjust to your own heat tolerance—or leave them out entirely for a mild, family-friendly pesto experience.
Final Thoughts
Once you try Sicilian Tomato Pesto (Pesto alla Trapanese), you’ll find yourself craving its summery brightness all year long. It’s a breeze to make, endlessly versatile, and packed with bold, feel-good flavor that brings everyone to the table. Give it a whirl—I truly can’t wait for you to taste (and share) this Sicilian classic!
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Sicilian Tomato Pesto (Pesto alla Trapanese) Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 8 servings 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant, creamy tomato-based pesto bursting with Mediterranean flavors like sweet cherry tomatoes, fresh basil, almonds, and garlic—perfect tossed with pasta or spread on crusty bread.
Ingredients
Cherry Tomato Pesto:
- 2 cups cherry tomatoes
- 1/2 cup fresh basil leaves
- 1/3 cup blanched almonds
- 2 cloves garlic
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Pinch of red chili flakes (optional)
Instructions
- Blanch Almonds: Bring a small pot of water to boil. Add almonds and blanch for 1–2 minutes. Drain and remove skins if not already blanched.
- Make Pesto: In a food processor, combine cherry tomatoes, basil, almonds, garlic, cheese, and chili flakes if using. Pulse until mixture breaks down, then slowly drizzle in olive oil while blending until smooth but slightly textured.
- Season and Store: Taste and season with salt and pepper. Store in an airtight jar in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 2 tbsp
- Calories: 140 kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 3mg
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