Pesto alla trapanese is a glorious Sicilian recipe made with almonds, sun-dried tomatoes and basil, it makes for the best pasta sauce.
It's quick too, you can prepare and cook this whole dish in 25 minutes comfortably, and the pesto can be made well in advance.
Sicilian Almond Pesto
I am coming over all "The Sound of Music" with this pesto alla trapanese recipe because it really is a list of so many of my favourite things.
The ingredient list reads basil, almonds, anchovies, capers, raisins, sun-dried tomatoes, garlic and Parmesan cheese.
There are many variations on this, and I am sure many arguments are to be had, but I care for none of that nonsense!
Admittedly, it's a combination that may not sound like a natural fit. But my gosh, does this taste good when it is combined!
I had no idea that the Sicilians had been combining them into a pesto for centuries until a good friend mentioned it to me!
I love pesto and have "a few" here already. Everything from wild garlic pesto to red sun-dried tomato pesto and classic basil pesto to rocket pesto that I use on a goat cheese pizza, and a pea pesto! If you like pesto, then you must check out my pasta foriana recipe, it is sweet and nutty, but omits the herbs!
This is by far my favourite, and it is the best pesto to serve with plain pasta in my opinion.
Frequently Asked Questions
How long will this homemade pesto store?
If you store it in the fridge in a jar under a layer of oil, this should be fine in the fridge for around 1 week.
I personally prefer to make this fresh each time.
Can you freeze pesto?
The internet says yes, I tried it to verify, and I'm honestly not happy with the results.
The texture became grainy, and the flavours became incredibly dull, and for that reason, I'll not do it again!
Is it better to make pesto in a blender or a pestle and mortar?
If you ignore all practicality and are only interested in results, then a pestle and mortar every time.
This is because pounding the pesto gets the oils flowing in the nuts and herbs, which means more flavour. A blender cuts them, which is very different.
I tend to blend first and then finish in a pestle and mortar for a few minutes.
Do I have to use my best olive oil?
I honestly usually use the olive oil from the sun-dried tomatoes for this recipe, so no!
Serving Suggestions
In terms of serving this with pasta, I usually use spaghetti with pesto alla trapanese. However, it is traditionally associated with a corkscrew-shaped pasta called busiate.
As for sides, I typically don't stray much further away than a nice cheesy garlic bread. Mainly because my wife would hurt me!
But don't get tunnel-visioned, I've used this pesto in everything from my pesto cod pasta recipe to sticking it in a cheese toastie!
It is also exceptionally good spread on grilled lamb chops, mackerel fillets or stuffed and rolled in some pork tenderloin.
Equipment Used
I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- A combination of weighing scales, measuring cups and spoons.
- Mini blender and or pestle and mortar.
- Sieve or colander.
- Stirring and serving implements.
Pasta Pesto Alla Trapanese Recipe
Ingredients
For the Pesto:
- 50 g Blanched Almonds ¼ Cup
- 2 Anchovy Fillets
- 1 tablespoon Capers
- 20 g Golden Raisins 2 tablespoon
- 1 Large Garlic Clove
- 25 g Packed Basil Leaves ½ Cup
- 50 g Drained Sun-Dried Tomatoes in Olive Oil ¼ Cup
- 30 g Parmesan Cheese ⅓ Cup
- 75 ml Olive Oil ⅓ Cup (I use the olive oil from the sun-dried tomatoes)
For the Pasta:
- 200 g Spaghetti 7oz
- 1½ teaspoon Salt (depending on the size of your pan)
Instructions
- Place the almonds in a hot, dry pan and toast them for 3-4 minutes, ensuring that you keep them moving all of the time. Cool the almonds for 5 minutes.I usually use the same pan I am going to cook the pasta in.
- Bring a saucepan (20cm or 8") of water to a boil and season generously with salt, 1½ teaspoons for a pan this size and then cook the pasta until al dente.
- Add the almonds to a blender with the anchovy, capers, raisins, garlic cloves, basil and parmesan cheese.
- Pour over the olive oil and then blend to form a pesto. I like to transfer this to a pestle and mortar to finish off, adding a little more olive oil if needed to get a pleasing texture.
- Drain the pasta, reserving around 75ml (⅓ cup) of the cooking liquid.
- Return the pasta to the saucepan, add the pesto, then stir, adding as much of the reserved pasta water needed to form a silky coating.
Erika
Friday 28th of August 2020
I have just discovered your site and I'm anxious to try this beautiful recipe among others. The problem I have currently is that I see nowhere to subscribe to your site. Will you please put me on your list? Thank you so much!
Brian Jones
Saturday 29th of August 2020
Hi Erika... I let my "list function" slip a long time ago, you can sign up here http://eepurl.com/bpqebH if you wish although I only use it to send out new recipes for the previous week. I do have plans to introduce a newsletter in the future but I am not quite there yet.
Brian