Table of Contents

• The Story Behind Pesto Trapanese
• Ingredient Notes and Substitutions
• Step-by-step Directions
• Pro-Tips for Perfect Pesto
• Recipe FAQs
• Beyond Pasta: Serving Suggestions
• Full Recipe Card

The Story Behind Pesto Trapanese

Pesto Trapanese, or pesto alla trapanese, originates from Trapani, a city on the western coast of Sicily. Unlike its more famous cousin, Pesto Genovese (which uses basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Sardo, and olive oil), Trapanese pesto tells a different story rooted in maritime history and local agriculture. It is believed to have been introduced to Sicily by Genoese sailors who, during their travels through the port of Trapani, brought their traditional garlic and nut-based pesto. The ingenious Trapanese cooks adapted this idea, incorporating their bountiful local produce: sweet cherry tomatoes, fresh basil, and robust almonds, along with garlic and local Pecorino cheese. This adaptation resulted in a distinctly Mediterranean and vibrant sauce, a true reflection of the island’s flavors and history.

This “poor man’s pesto” or “red pesto” became an instant classic, celebrated for its fresh, uncooked ingredients that capture the essence of Sicilian summers. It’s a testament to the region’s ability to create incredible flavors from simple, high-quality components. Making it truly feels like bottling Sicilian sunshine, ready to be enjoyed any time of the year.

Ingredient Notes and Substitutions for Pesto Trapanese

Crafting the perfect Pesto Trapanese begins with selecting high-quality ingredients. While the recipe is simple, the flavor relies heavily on the freshness and authenticity of each component.

• Tomatoes: Our recipe calls for sweet cherry tomatoes, which are readily available and burst with natural sweetness, pairing beautifully with the other flavors. Many traditional recipes, however, opt for Piccadilly tomatoes. These small, elongated tomatoes are known for their intense flavor and lower water content, making them ideal for a richer pesto. If you can find Piccadilly tomatoes, they are a fantastic choice for a more authentic touch. Otherwise, good quality cherry or grape tomatoes will yield excellent results. Always ensure your tomatoes are ripe for the best flavor.
• Pasta: Busiate is the traditional choice for Pesto Trapanese, and for good reason! This unique corkscrew-shaped pasta, traditionally made by wrapping semolina dough around a metal rod (like a knitting needle), has a fantastic texture. Its nooks and crannies are perfect for capturing and holding every drop of the rich pesto sauce, ensuring a burst of flavor with every bite. If busiate is hard to find, don’t worry. You can easily substitute it with other pastas that have a similar ability to hold sauce. Excellent alternatives include farfalle (bowtie pasta), rotini (another corkscrew shape, though usually shorter), or even fusilli. The key is to choose a pasta with a good surface area and texture to cling to the creamy pesto.
• Nuts: Almonds are the star nut in Pesto Trapanese, reflecting Sicily’s abundant almond groves. You can use either blanched almonds (skin removed) for a smoother pesto or toasted almonds for a deeper, nuttier flavor profile. Toasting them gently in a dry pan before processing enhances their aroma and taste considerably. While almonds are traditional, if you have pistachios (another Sicilian specialty) or pine nuts on hand, they can also work in a pinch, though they will alter the flavor slightly.
• Basil: Fresh, fragrant basil is non-negotiable for this pesto. Its sweet, peppery notes are essential for balancing the acidity of the tomatoes and the richness of the almonds. Use only fresh leaves; dried basil simply won’t achieve the vibrant flavor and aroma.
• Garlic: A couple of fresh garlic cloves provide a pungent kick that is a hallmark of Italian pestos. Adjust the quantity to your personal preference – some like it stronger, some milder.
• Extra Virgin Olive Oil: As with many simple Italian dishes, the quality of your olive oil truly matters here. Since Pesto Trapanese is an uncooked sauce, a high-quality extra virgin olive oil will lend a smooth texture and a fruity, slightly peppery flavor that enhances all the other ingredients. Avoid using anything less than the best you have.
• Parmesan Cheese (or Pecorino): Grated Parmesan adds a salty, umami depth to the pesto. For a truly authentic Sicilian touch, you could use Pecorino Sardo or a blend of both Parmesan and Pecorino, as Pecorino is a very common cheese in Sicily.
• Kosher Salt: Essential for bringing out all the flavors. Start with the recommended amount and adjust to taste. Freshly ground black pepper can also be added for a subtle kick.

*Please see the recipe card below for exact measurements and more information on ingredients.

Step-by-Step Directions to Master Pesto Trapanese

This delightful Sicilian pesto is incredibly quick to prepare, coming together in mere minutes. You can make it in advance for convenience or whip it up while your pasta boils, ensuring a fresh and flavorful meal with minimal effort. Here’s how to bring this traditional Trapanese dish to life:

Begin by bringing a large pot of generously salted water to a rolling boil. Adding kosher salt to the water is crucial as it seasons the pasta from within, enhancing its overall flavor. Once boiling, add your busiate pasta (or chosen alternative) and cook according to the package directions until al dente. While your pasta cooks, you’ll prepare the vibrant pesto.

Step 1: The Initial Blend. In the bowl of a food processor, combine the fresh basil leaves, peeled garlic cloves, a pinch of kosher salt, and your chosen almonds (blanched or toasted). Pulse and process these ingredients until they are finely minced and thoroughly combined. The mixture should start to resemble a coarse paste, forming the aromatic base of your pesto.

Step 2: Adding Tomatoes and Olive Oil. Next, add the cherry tomatoes to the food processor. With the processor running, slowly drizzle in the extra virgin olive oil through the feed tube. Continue to process until the tomatoes are broken down and the pesto reaches your desired consistency. You’re aiming for a creamy texture, but with still some delightful small chunks from the tomatoes and almonds, which adds character to the sauce.

Step 3: Incorporating Cheese. Finally, pour in the grated Parmesan cheese (or Pecorino, or a blend). Pulse a few more times until the cheese is just combined into the pesto. Over-processing at this stage can make the pesto too dense. The goal is to integrate the cheese for flavor, not to completely break it down.

Step 4: Achieve Perfect Texture. The ideal Pesto Trapanese is creamy but retains some delightful texture from the almonds and tomatoes. It shouldn’t be a completely smooth purée. Look at the image above for a visual guide. Taste and adjust seasoning with additional salt if needed. If it seems too thick, add a tiny bit more olive oil until it reaches your preferred consistency. Remember, you can always add more liquid, but you can’t easily remove it!

Step 5: Marrying Pasta and Pesto. Once your pasta is al dente, carefully drain it, but be sure to save about ¼ to ½ cup of the starchy pasta water. This reserved water is a chef’s secret weapon, helping to emulsify the sauce and create a truly creamy, luscious consistency. Return the drained pasta to the same hot pot you boiled it in. The residual heat from the pot is key here – it will gently warm the pesto, helping to steam off some of the water content from the cherry tomatoes and creating a smoother, more integrated sauce.

Step 6: Finishing Touch and Serving. Add the prepared Pesto Trapanese to the hot pasta in the pot. Begin by slowly pouring in a small amount of the reserved pasta water, about ¼ cup, while stirring vigorously. The hot starch from the pasta water will help the pesto cling beautifully to the pasta, creating an incredibly creamy and cohesive sauce. If the sauce seems too thick, add a little more pasta water until you reach your desired consistency. Stir well to ensure every strand of busiate is coated in the luscious pesto. Serve immediately, garnished with a sprinkle of extra Parmesan cheese and perhaps a few fresh basil leaves for a final touch of color and aroma.

Pro-Tips for Perfect Pesto Trapanese

• Master the Olive Oil Drizzle: When adding olive oil to the food processor, slowly pour it in a steady stream while the processor is running. This allows you to control the consistency of the pesto precisely. While the recipe suggests approximately ¼ cup, the exact amount can vary based on the juiciness of your tomatoes and your desired texture. You want a smooth yet textured consistency – not too oily, not too dry. This gradual addition ensures proper emulsification and a superior mouthfeel.
• Invest in Quality Ingredients: For dishes like Pesto Trapanese, where ingredients are uncooked and fresh, the quality of each component shines through. Always opt for the freshest basil, ripest cherry tomatoes, and, most importantly, a high-quality extra virgin olive oil. A good olive oil will contribute a distinct fruity, sometimes peppery, flavor that truly elevates the pesto. Think of it as the backbone of the sauce – it’s worth the splurge!
• The Hot Pot Secret: Don’t skip returning the drained pasta to the same hot pot. The residual heat helps to slightly warm the pesto, releasing its aromas and flavors, and also aids in thickening the sauce by allowing some moisture from the tomatoes to evaporate. This process creates a silkier, more cohesive pesto that clings wonderfully to the pasta. It’s a small step that makes a big difference in achieving that authentic Italian creamy texture without adding cream.
• Toasted Almonds for Depth: For an extra layer of flavor, consider gently toasting your almonds in a dry pan for a few minutes until fragrant before adding them to the food processor. This brings out their natural nutty sweetness and adds depth to the pesto. Just be careful not to burn them!
• Seasoning is Key: Always taste your pesto before mixing it with the pasta. Adjust the salt and a pinch of freshly ground black pepper as needed. Remember, the pasta water is also salted, so factor that in when seasoning your pesto.

Recipe FAQs

Beyond Pasta: Creative Ways to Enjoy Pesto Trapanese

While Pesto Trapanese is a match made in heaven for busiate pasta, its bright and fresh flavors make it incredibly versatile in the kitchen. Don’t limit yourself to just pasta night! Here are some creative ways to incorporate this delicious Sicilian pesto into your meals:

• Appetizer Spreader: Serve it as a dip with crusty bread, focaccia, or grissini (breadsticks). It’s also fantastic slathered onto crostini or bruschetta, perhaps with a dollop of fresh ricotta.
• Grilled Meats and Fish: Spoon Pesto Trapanese over grilled chicken, pork chops, or any white fish (like cod or snapper) for an instant flavor boost. The fresh, tangy notes complement the smoky flavors beautifully.
• Roasted Vegetables: Toss roasted vegetables like zucchini, eggplant, bell peppers, or potatoes with a generous amount of pesto after they come out of the oven. It adds a fresh, vibrant finish.
• Sandwiches and Wraps: Spread a thin layer inside your sandwiches, paninis, or wraps for a burst of Mediterranean flavor. It’s a great alternative to mayonnaise.
• Eggs: Swirl a spoonful into scrambled eggs, an omelet, or frittata for an elevated breakfast or brunch.
• Pizza Base: Use it as an unconventional yet delicious base sauce for your homemade pizzas instead of traditional tomato sauce. Top with fresh mozzarella and a sprinkle of basil.
• Soups and Stews: Stir a spoonful into a vegetable soup or minestrone just before serving for an extra layer of complexity.

Its vibrant color and compelling taste make Pesto Trapanese a standout ingredient that can effortlessly enhance a wide array of dishes.

Busiate Pasta with Pesto Trapanese

Vincent DelGiudice