Sicilian Tomato Pesto Trapanese
We have a fabulous multicultural TV channel in Australia, SBS. Late one night about ten years ago we lucked upon a sub titled Sicilian TV detective series, Inspector Montalbano. Our enjoyment of this series introduced us to the fictional works of Andrea Camilleri, his main protagonist a natural counterpart to another favourite, Donna Leon’s Venetian detective, Brunetti
Both have a disdain for authority and will not be intimidated by the underworld, both stop each day to enjoy lunch and the food that is served takes a starring role in the story. So as not to be distracted from his pleasure, Salvo Montalbano even refuses to talk while eating. Donna Leon has gone as far as to publish a book of the recipes that Brunetti enjoys, but it was Montalbano’s enthusiastic praise of his housekeeper’s Pesto Trapanese that sent me scurrying to the internet, amazed it had escaped my notice.
There are probably as many variations on this recipe as their are cooks in Sicily. After reading several blogs and well known chef’s recipes, this was the formula I came up with. Sweet tasty tomatoes and fresh basil are on show here and they make a fresh and lively summertime sauce. I used my inaugural Pesto Trappenese to dress my first (successful) attempt at making potato gnocchi gluten free. Stay tuned, there’ll be a gnocchi post soon
We loved the flavours, but Montalbana would have been disgusted with the general chit chat at our table.
2 cloves garlic peeled and squashed
1/2 cup almond meal (or whole raw almonds)
1/2 teaspoon crushed red chilli
1/2 teaspoon sea salt
Good grinding of black pepper
400g tasty cherry tomatoes, washed (2 punnets)
1 cup basil leaves, washed and dried
1/4 cup extra-virgin olive oil, plus more for drizzling
3/4 cup parmigiano reggiano, freshly grated
In the food processor, blitz the garlic cloves and almonds into a fine meal. Add the tomatoes, chilli, salt and a generous grinding of black pepper. Blitz until the tomatoes are pulped then add the basil leaves and with the motor running drizzle in the olive oil. Tip the pesto into a bowl then stir in the grated cheese.
This quantity will dress enough pasta for 4 serves.
About ladyredspecs
32 comments on “Sicilian Tomato Pesto Trapanese”
Leave a comment
Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
I absolutely live pasta! But I’ve never tried anything like this. This recipe will be fun to try!! Thanks for sharing!
LikeLike
Deliciously quick and simple providing you have super tasty tomatoes, enjoy…
LikeLiked by 1 person
Thank you for posting this recipe…I had not heard of it before and it sounds wonderful.
LikeLike
Thanks Karen. It’s a fabulous fresh sauce and was new to me too!
LikeLike
In Trapani this pesto is served on fresh pasta called busiate, but I’m sure it’d work great on gnocchi too. According to someone from Trapani who reacted to my post, the almonds should be coarsely ground. It does provide a nice texture. For additional flavor I like to roast the almonds a bit.
LikeLike
Thanks Stefan, your tips are always welcome!
LikeLike
I really like this pesto’s combination of the ingredients. It is so pleasant visually too. It came out so well in the photo. I would love to try this.
I learned a new word… to ‘blitz’ the ingredients in the food processor! 😀
LikeLike
It’s a fresh and light sauce, we loved it!
LikeLike
This sounds so fresh and tasty! I was surprised to see almond meal in the recipe but it makes perfect sense. Bookmarking for sure…I’m going to make it. This is my kind of sauce.
LikeLike
Thanks Seana, enjoy!
LikeLike
This is a fantastic dish and I love it! I make it at least once every January, when temps often stay below freezing for days at a time. The taste of fresh tomatoes is a good reminder of Summer and that “this (Winter), too, shall pass.
LikeLike
Your right John and I find that even in the depths of winter that cherry tomatoes are sweet!
LikeLike
Ha! I’m also testing a gluten-free gnocchi for a future post! Intrigued to see yours. This pesto looks and sounds delicious. Lovely combo of flavour and texture. I’d forgotten about the brilliance of Inspector Montalbano. I would happily sit through it all over again!
LikeLike
Sicily is on my bucket list, fuelled by sitting through the intro to Montalbano for 7 series! The pesto was super quick, will be a summer time standby meal. Look forward to seeing your gnocchi too, there’s always room for improvement!
LikeLike
What a lovely dish. I will be printing it for sure… and definitely making it! Yum. I look forward to your gnocchi recipe. I have a friend who was just asking me if I knew of a gluten free gnocchi… she will truly appreciate it!
LikeLike
The gnocchi is scheduled for tomorrow, try it with this sauce, a perfect balance!
LikeLike
Look so so good. Tantalizing!
LikeLike
Thanks!
LikeLike
I love the Donna Leon series on the Commissario Guido Brunetti! I had no idea there was a recipe book on Brunetti’s favourite foods. This pesto looks gorgeous Sandra.
LikeLike
Thanks! If you like the Brunetti series you will love the recipe book, “A Taste of Venice” co authored by Donna Leon and Roberta Pianaro. My favourite section is the desserts!
LikeLike
I made something similar, but it didn’t contain basil! It’s amazing how many recipes there are with the same name! Can’t wait for the gnocchi recipe!
LikeLike
The balance of tomato a and basil was a perfect match!
LikeLike
Yum! Can’t wait for the gnocchi recipe 🙂
LikeLike
Only a few days to wait! Xx
LikeLike
Wow! Looks like an amazing pesto! Funny you mentioned the Sicilian crime series. Montalbano is mortified with the prospect of eating squid ink pasta. 🙂
LikeLike
Really, I must have missed that episode! He love pesto Trapanese!
LikeLike
Pesto trapanese must be one of my favorite pasta sauces ! Lovely recipe!
LikeLike
Thanks, and believe me I know why is a favourite!! Super yum!
LikeLike
This looks so good. I am going to try it. Sue
Womenlivinglifeafter50.com
LikeLike
Thanks Sue, I promise you won’t be disappointed! Let me know.
LikeLike
We love Montalbano! The last of the series plus the bonus Young Montalbano was just on BBC foreign crime series slot. Made caponata for the Sicilian theme, but wish I also had this recipe! What will you make for Donna Leon? We now drink linden tea because of Brunetti!
LikeLike
Ha, another fan, that’s great! I will have to making something from the Brunetti cookbook now! Pesto Trapanese was so easy, and super delicious, you must try it!
LikeLike