Pesto alla Trapanese
This pesto comes from the little town of Trapani, in Sicily. It’s made with fresh, ripe cherry tomatoes, toasted almonds, pecorino cheese, basil, garlic and olive oil. The sauce is traditionally prepared by crushing the ingredients together in a mortar and pestle, resulting in a slightly chunky texture that beautifully showcases the individual components. The combination of flavors creates a harmonious balance that is both satisfying and refreshing. It’s often used to dress pasta, drizzle over grilled vegetables, or even as a spread on bruschetta.
I here you think… Luna? Isn’t your last name also Trapani?
YES, it is! Eventhough my dad is from Napoli, chances are my Italian side of the family was from the little town of Trapani. If you’re ever in Sicily put Trapani on your ‘to visit’ list because it’s beautiful.
I remember the first day we visited Trapani, I was SO EXCITED! While we were driving on the high way and the ‘Trapani’ town sign popped up I asked my parents to stop so i could take a picture with it… When we arrived, it was just beautiful. Characterized by narrow streets, historic buildings, and churches that showcase a blend of architectural styles, from Gothic to Baroque. Really worth a long stroll around! Trapani is also known for its salt pans and windmills. The salt pans have been in operation since ancient times, and they create stunning landscapes of shallow, salt-filled pools against the backdrop of the sea.
Apart from this ‘pesto Trapanese’ you can find a lot of other Sicilian foods to enjoy.
But now, enough travel info, let’s cook!
For 4 people
Ingredients
250 gr ripe cherry tomatoes
50 gr of toasted almonds, with the skin on
20 gr of fresh basil leaves
2 tbs of my favorite vegan parmesan cheese , grated or sub with nutritional yeast
1 medium garlic, clove, peeled
olive oil
salt and pepper
How to
If you’re using a mortar a pestle, add all of the ingredients to it and crush until you have a chunky pesto sauce. Add olive oil, salt and pepper to taste. This is not a recipe you can measure exactly so use your intuition!
If you don’t have a mortar and pestle; add everything to a blender and pulse until you have a chunky sauce. Start only with a little olive oil at the beginning and add more while blending. Taste and season accordingly.
Toss this sauce with cooked paste or use as a topping for bruschetta, salads…
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
