Sicilian Pesto (Pesto alla Trapanese)

Sicilian pesto is different than the more commonly found Genovese basil pesto. This style uses almonds, tomatoes and only a hint of basil. Try tossing it with hot pasta or serving it as a spread on your next cheese board.

Serves: 8Prep: 15 minutesCook: 1 minuteTotal: 16 minutesDifficulty: Easy

Serves: 8


  • 1 pound Roma tomatoes
  • 1⁄2 cup Slivered Almonds, toasted
  • 4 cloves garlic, smashed and peeled
  • 20 basil leaves
  • 1⁄4 cup extra virgin olive oil
  • 3 ounces grated Parmesan or pecorino cheese
  • Salt, to taste


  • Prepare large bowl of ice water; set aside.
  • Bring pot of water to boil. Score a small “X” in bottom of each tomato.
  • Place tomatoes in boiling water; cook about 1 minute. Transfer tomatoes to ice water. Peel skins off.
  • Cut tomatoes in half; scoop out seeds. Roughly chop remaining tomato flesh.
  • In bowl of food processor, pulse together almonds and garlic until texture resembles coarse crumbs. Add basil and tomatoes. Turn on low; drizzle olive oil in. Process until mostly smooth.
  • Stir in cheese. Salt to taste.
  • Store refrigerated for up to 3 days.