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Pesto alla Trapanese Recipe

Pesto alla Trapanese Recipe

Anna Maria
A delicious Sicilian pesto made with almonds, fresh tomatoes, basil, garlic, and Pecorino cheese is Pesto alla Trapanese.
5 from 2 votes
Prep Time 10 mins
Cook Time 2 mins
0 mins
Total Time 12 mins
Course Sauces
Cuisine Italian
Servings 4


  • 75 g of basil 2.64 oz
  • 50 g of peeled almonds ~2 oz
  • 8-10 Mini San Marzano tomatoes or 10 cherry tomatoes
  • 1 clove of garlic
  • 3-4 tbsp of pecorino
  • extra virgin olive oil as much as needed
  • salt and black pepper


  • Crush the garlic in a mortar with a little extra virgin olive oil.
  • While you're waiting, blanch the tomatoes and peel them.
  • Continue to pound well with the almonds, adding oil if the mixture is too dry.
  • Toss in the tomatoes, dried basil leaves, and pecorino cheese.
  • Season with salt and black pepper until you have a very homogenous, flowing, and creamy pesto.
  • Your pesto is now ready to eat.


Those who cannot eat garlic can substitute them with really nice black olives or capers.
Put the pesto in a jar, cover it with oil, and preserve it in the fridge if you don't want to consume it right away.
It will last 3-4 days in the fridge.
You can also freeze it for 3-4 weeks and then thaw it slowly in the fridge overnight when you need it.
Keyword almond pesto, genovese pesto, pesto, pesto alla trapanese
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