The ancient recipe of Trapani: fresh tomato, crunchy almonds, fragrant basil. Sicily on a spoon, ready for pasta.
From the Landof Sicily
Trapanese Pesto is a journey through the aromas and tastes of Sicilian tradition. This ancient recipe, born from the fusion of Genoese sailors' influence and Trapani's culinary excellence, is a tribute to simplicity and authenticity.
- A natural match for busiate. The spiral shape catches the pesto: toss freshly drained pasta with the sauce to distribute it evenly.
- Adjust the consistency. Add a spoonful of cooking water at a time, stopping when the sauce coats the pasta without becoming runny.
- A taste of tradition. Serve a little on toasted bread too: a simple way to explore the recipe before the pasta course.
86% tomato
Tomato is the main ingredient of the pesto.
6% almonds
Almonds add body and texture.
Basil and EVO oil
Herbal aroma meets extra virgin olive oil.
Raw Elements
Hand-picked one by one, straight from our Sicilian fields.
The SensoryProfile
- A.
Visual
Orange-red, with a fine almond texture.
- B.
Aroma
Tomato, basil and garlic, with a mellow almond note.
- C.
Taste
Tomato and nuts balance in a full-bodied pesto.
“Tomato, almond and basil: the taste of Trapani.”
Tasting notes
Technical Sheet
- Energy424 kJ / 102 kcal
- Fat7.5 g
- of which saturates1.1 g
- Carbohydrate5.4 g
- of which sugars5.2 g
- Protein2.3 g
- Salt0.6 g
Perfect Pairings
Three ways to enjoy it at its best, inspired by Sicilian cuisine.
Bruschetta
Spread the condiment on toast just before serving.
With pasta
Toss with freshly drained pasta, adding a little cooking water if needed.
Crostini and cheese
Try on crostini with ricotta or cheese shavings.
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