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Ammogghiu Alcamese (Pesto of Alcamo)

Ammogghiu Alcamese (Pesto of Alcamo)

The pesto recipe of my town (Alcamo) is something that I must share: ammogghiu Alcamese, which is a pesto very similar to that one of Trapani but without the addition of almonds.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Sauces
Cuisine Italian
Servings 4


  • 450 g ripe tomatoes 1 pound
  • 5 tbsp organic extra virgin olive oil
  • 3 garlic cloves
  • oregano optional
  • about 5 sprigs of basil 50 leaves
  • a handful of salt
  • pepper


  • Wash the tomatoes and parboil them briefly in boiling water.
  • Peel them and mash them with a fork in a bowl.
  • Put the peeled garlic cloves in the mortar, salt, and pound them until they become a paste.
  • Add the basil little by little with the oil and pound until you have a thick cream.
  • Remove it from the mortar and put it together with the crushed tomato, add oil and salt, and pepper if necessary, mix well.
  • It is ready to season your dishes or you can spread it on a piece of bruschetta bread.


Keyword Ammogghiu, pesto
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