This delicious and simple Sicilian pesto is inspired by its more illustrious Genovese cousin and provides an exciting and original twist at the table.
Genovese ships, homebound from the Orient, regularly stopped off at the Port of Trapani and brought with them the famous Pesto Genovese. Astute Trapani locals then concocted their own version made from readily-available ingredients.
The result is a rustic blend of the finest fresh basil, chopped almonds (Sicilian almonds are amongst the world’s finest), sweet cherry tomatoes, extra-virgin olive oil, aromatic herbs and peperoncino for a nice chilli finish.
With such harmony of flavours and delighful rich aroma, our pesto Trapanese is simple, very tasty and original!
|HOW TO USE – SUGGESTIONS
Classic uses include as a pasta sauce or as a starter.
There are different schools of thought as to which pasta shape pairs the best, however we find it goes well with all kinds of shapes. Many use trofie (the classic pasta for Pesto Genovese) or farfalle, or long pasta like spaghetti, bucatini or linguine.
When serving the pasta, try grating some pecorino over (rather than Parmigiano). Also a sprinkling of toasted breadcrumbs makes a nice traditional touch.
It is delicious in cold salads, with potatoes, pasta or rice.
Pesto Trapanese makes the most wonderful Bruschetta, just spread on and serve on their own or as part of a platter.
Another delicious use is with fried fish or tuna in oil.
A traditional Sicilian dish is Pesto Trapanese with aubergines and fried potatoes.
Easily extended with a good EVOO.
Try sprinkling over a little ground Bottarga.
Basil, tomatoes, almonds, extra-virgin olive oil, vegetable oil, chilli peppers, aromatic herbs.
Long shelf life product. Once open, keep refrigerated and consume within one month.