The Surprising Pesto I Can't Stop Making

It’s just as delicious and easy as it’s bright green cousin.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published May 04, 2025
Devan Grimsrud
jar of pesto alla trapanese

Simply Recipes / Ciara Kehoe

Why Make This

• Pesto alla Trapanese combines tomatoes, almonds, Pecorino cheese, fresh mint, and basil for a vibrant sauce.​
• Try the pesto with pasta, in a sandwich, or over meats.
• Change out almonds for another nut and Pecorino for Parmesan, or try using only one herb.


I haven’t had a chance to visit Sicily (yet!), so my first introduction to pesto alla Trapanese happened in Berlin, Germany, of all places. A few colleagues were making a team lunch together, and one of the dishes they made, busiate alla Trapanese, was an absolute crowd pleaser that had everyone (including myself) going back for seconds.

From then on, pesto alla Trapanese has held equal stature to the more well-known and popular pesto alla Genovese in my kitchen. If you’re new to this Sicilian almond and fresh tomato pesto, here’s everything you need to know to whip up a batch at home and enjoy this delicious regional take on the classic Italian sauce.

What Is Pesto alla Trapanese?

Originating in the city of Trapani on the western coast of Sicily just north of Marsala, pesto alla Trapanese is made with almonds, Pecorino cheese, fresh tomatoes, garlic, and olive oil. These key ingredients are blended or pounded into a creamy, vibrant sauce with lemon juice and fresh herbs (usually mint, basil, or a mix of the two) and typically served with busiate, the specific, helix-shaped pasta that's also from the city of Trapani.

It’s thought that pesto made its way to Trapani via Genovese ships stopping at the city’s port in the Middle Ages, and locals started recreating the dish with local ingredients like almonds and tomatoes.

pesto alla trapanese pasta at a table setting

Simply Recipes / Ciara Kehoe

Easy Ingredient Swaps

Pesto is already known as a relatively easy dish to play around and experiment with. Here are some ways you could change this recipe while still keeping the key flavors of pesto alla Trapanese intact.

  • If you’re allergic to almonds or just don’t like them, you could swap in another nut like hazelnuts, walnuts, or pine nuts.
  • The traditional recipe uses sheep’s milk Pecorino cheese, but Parmesan cheese is an easy swap.
  • Highlight the full flavor of the lemon by using a mix of lemon zest and lemon juice.
  • Depending on what you have on hand, you could use just mint or just basil instead of a mix of the two herbs.

How I Serve Pesto alla Trapanese

As with its predecessor, pesto alla Trapanese is a versatile pesto that can be used in a variety of tasty ways. Here are some of my favorites:

  • Stirred through your favorite pasta, either hot or cold for a hot pasta or pesto pasta salad
  • Swiped onto a sandwich
  • Generously spread onto toast and topped with a fried or poached egg
  • As a sauce for grilled meats or vegetables
  • Mixed with yogurt for a sauce or dip
  • As a base for a salad dressing
  • Dolloped onto brothy soups
jar of pesto alla trapanese

Simply Recipes / Ciara Kehoe

More Pesto Recipes You’ll Love

Pesto alla Trapanese (Sicilian Pesto)

Prep Time 10 mins
Total Time 10 mins
Servings 6 to 10 servings
Yield 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 8 1/2 ounces (about 1 1/2 cups) cherry tomatoes

  • 2 ounces (just under 1/2 cup) freshly grated Pecorino cheese

  • 2 cloves garlic

  • 1 teaspoon chili flakes, optional

  • 2 ounces (1/2 cup) toasted almonds

  • 1/3 cup olive oil, plus more for storing

  • 1/4 cup packed mint leaves

  • 1/4 cup packed basil leaves

  • 1 tablespoon lemon juice, or to taste

  • 1/2 teaspoon salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Method

  1. Make the pesto:

    Add all of the ingredients to a food processor and pulse until the mixture is well combined and relatively smooth but retains some texture.

  2. Season and serve:

    Taste and season with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and smooth the top. Drizzle with just a little more olive oil to cover the top and store in the fridge for up to a week.

    You can also freeze the pesto for up to 2 months in an airtight container or in a covered ice cube tray. Thaw for at least an hour before using.

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Nutrition Facts (per serving)
125 Calories
12g Fat
3g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 10
Amount per serving
Calories 125
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 6mg 2%
Sodium 217mg 9%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 4mg 19%
Calcium 82mg 6%
Iron 0mg 3%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.