Pesto alla Trapanese
Once I started digging into the regional specialties of Italian food, I discovered there are a lot of variations to the classic Pesto Genovese…and luckily for me, most of the variations I have found are completely plant-based. This recipe is from the Sicilian port town of Trapani, where it is rumored that Genovese sailors docked here and brought with them a version of their classic pesto. Local Trapanese versions eventually morphed into a pesto made with almonds and tomatoes, while keeping the basil, garlic and olive oil. Cheese wasn’t terribly prevalent in Sicily, so that element was
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Once I started digging into the regional specialties of Italian food, I discovered there are a lot of variations to the classic Pesto Genovese…and luckily for me, most of the variations I have found are completely plant-based. This recipe is from the Sicilian port town of Trapani, where it is rumored that Genovese sailors docked here and brought with them a version of their classic pesto. Local Trapanese versions eventually morphed into a pesto made with almonds and tomatoes, while keeping the basil, garlic and olive oil. Cheese wasn’t terribly prevalent in Sicily, so that element was left out entirely.
Today, this type of pesto can be found throughout Sicily, and is often called Pesto alla Siciliana. Serve with Spaghetti…and never, ever heat the pesto once it is made.
Yield: about 4 – 6 servings