Trapanese Pesto

Pesto alla Trapanese is a creamy, very tasty sauce, ideal for seasoning pasta, especially if it is fresh and even more so if it is the typical Trapanese pasta, the "busiate", similar to fusilli, prepared by twisting the pasta on a branch of buso, the stem of a plant from the Gramineae family.

It is recommended to serve the pasta with a generous grating of salted ricotta or pecorino cheese.

The story tells of ancient origins, a sauce born between land and sea, in the port of Trapani, where the Genoese merchant ships met, laden with products bound for the East.  

A sauce that represents a meeting of cultures in a place, the port, traditionally a place of exchange.

It was the Genoese sailors who introduced the Trapani to their traditional emerald green pesto made with basil, garlic and pine nuts, "l'agliata genovese", and it was the Trapani who adapted it to the products of their territory.

The Sicilian red pesto, made with fresh tomatoes, garlic, basil and almonds, known as "l'aggiata trapanisa" or "Trapanese garlic", was born.

Tomato puree, cherry tomatoes, basil, extra virgin olive oil, almond flour, almonds (nuts), sugar, garlic, black pepper, salt, acidity regulator: E270.

The history of Trapanese pesto

The history of Trapanese pesto dates back to ancient times in Trapani, a city in Sicily. This delicious sauce was originally created as a condiment for pasta, but over the years it has become a mainstay of Sicilian cuisine. The original recipe for Trapanese pesto includes simple ingredients such as sun-dried tomatoes, almonds, garlic, basil and pecorino cheese. 

Trapani pesto and how it differs from Genoese pesto

Pesto alla Trapanese is a variation of the traditional pesto that comes from the city of Trapani in Sicily. Unlike Genovese pesto, which is made with pine nuts, pecorino cheese and extra-virgin olive oil, Trapanese pesto has a more intense and aromatic flavour thanks to the addition of sun-dried tomatoes and almonds.

The best pasta to serve with Trapanese pesto

Trapanese pesto is a tasty and beneficial condiment that goes perfectly with different types of pasta. In particular, short pasta such as spaghetti, fusilli or penne are the best choice for Trapanese pesto. These pasta shapes allow the pesto to adhere perfectly to their surface, creating a unique and delicious combination of flavours. 

What are the advantages of Trapanese Pesto?

Trapanese pesto is a sauce made from dried tomatoes, almonds, basil, garlic and pecorino cheese. Thanks to the presence of these ingredients, this sauce is rich in beneficial properties for our organism.

• Basil is rich in antioxidants and vitamin C
• Almonds contain good fats, protein and fibre
• Trapanese pesto is an excellent source of lycopene, which protects the skin from UV damage and helps prevent heart disease

A healthy alternative to more caloric condiments such as mayonnaise or cocktail sauce, Trapanese pesto is the perfect way to add taste and flavour to your dishes without adding too many calories.