Pesto Trapanese is a Sicilian tomato-based pesto made with roasted tomatoes, toasted almonds, fresh basil and mint, and aged cheese. Unlike traditional basil pesto, this version centers on sweet roasted tomatoes and delivers an herbaceous, nutty sauce that stretches to coat two pounds of pasta.
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Core the tomatoes, slice them in half, and place them cut side up on a rack over a sheet tray lined with parchment paper.
Drizzle on 2 tablespoons of olive oil, season with salt and pepper, and bake on a middle rack in the oven at 475° for 30 minutes.
Set them to the side to cool to room temperature.
In the meantime, add the almonds to a large non-stick or stainless-steel skillet and cook over low-medium heat for 4 to 6 minutes while constantly stirring using a spoon or by flipping the pan just until about half of them are lightly browned. Set them aside.
Next, add the tomatoes, almonds, and cheese to a blender and blend on high until smooth.
Next, add in the ½ cup of olive oil, basil, mint, garlic, and optional balsamic vinegar, and blend on high until completely smooth with no specks of any herbs. Set it to the side.
Boil the pasta in a large pot of salted boiling water according to its package.
Drain the pasta and add it to a large bowl or pot along with ½ the sauce and toss with a ¼ cup of finely grated pecorino Romano.
Serve with additional grated pecorino Romano cheese. There will be enough sauce left over for another pound of cooked pasta. However, I usually freeze the remaining sauce.
Store leftover sauce in an airtight container in the freezer for up to 3 months; thaw in the refrigerator before tossing with warm pasta.
blender · non-stick or stainless-steel skillet
No. Roasting at 475° for 30 minutes concentrates the tomato flavor and removes excess moisture, which is essential for a smooth, stable pesto. Raw tomatoes will make the sauce watery.
Toasting over low-medium heat for 4–6 minutes until half are lightly browned deepens their nutty flavor and improves texture. Don't skip this step.
Yes. The recipe yields enough sauce for two pasta dishes; freeze the remaining half in an airtight container for up to 3 months. Thaw in the refrigerator before using.
Mint is optional and can be omitted entirely, though it adds a subtle freshness. Don't substitute dried mint; the flavor won't translate well in a fresh pesto.
Yes. Parmigiano-Reggiano works well as a 1:1 swap. Both are aged, salty cheeses that emulsify similarly. Avoid soft or mild cheeses.
