Pesto alla Trapanese (Sicilian Pesto)

When we think of pesto, the first thing that comes to mind is usually the classic green one made with basil—Pesto Genovese. But once you head south to Italy, especially to Sicily, you discover a completely different kind of pesto. It's red, rustic, and full of bold flavors: Pesto alla Trapanese, or simply, Sicilian pesto.

This version originally comes from western Sicily, from the town of Trapani. Sailors from Genoa brought their green pesto recipe to this port town, but over time, the locals gave it a new twist. Influenced by North African and Arab flavors, and made with the ingredients found in Sicily, it turned into something totally unique.

So, how is it different from Pesto Genovese?The color isn’t green—it’s more brick-red. That’s because it’s made with both fresh and sun-dried tomatoes, depending on the season.There’s still basil, but it plays a smaller role. Instead of pine nuts, it uses almonds, either toasted or raw—both work great.It’s heavy on garlic, and the olive oil is rich and full-bodied, just like you'd expect from Sicily.

The result? A tomato-forward, fruity, umami-rich pesto that feels earthy, bold, and a bit rustic.

How to use it?

• The classic way is to thin it out with a little pasta water and toss it with pasta—especially twisty shapes like busiate, which hold the sauce really well.

• You can also spoon it onto a plate, drizzle with extra olive oil, top it with a few basil leaves and roasted almonds, and serve it as a dip or appetizer.

• Or—like we do at Pizzeria Pera—spread it over wood-fired potatoes for a fun crostini-style snack.

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If you're in the mood to try something new in the kitchen, skip the green pesto for a day and give the red one a shot.You might just fall in love with it.