B&B Le 5 Torri CIR 19081021C102693

Trapanese Pesto

To taste

Trapani pasta with pesto (pasta cull’agghia, in Sicilian dialect) is a typical dish of Trapani, extended in the province. It is considered as a Sicilian traditional food product. It’s a not cooked salsa. The main ingredients are basil, tomatoes, almonds (of Avola). Busiata is the most traditional kind of Pasta used for this recipe. It is a fresh pasta, like macaroni twisted with a branch of Buso. Another old used pasta are gnoccoli, long about 15 cm and half wide, “hollow” by hand with ten fingers. But you can also use bucatini or linguine. Other ingredients of the classical recipe are: garlic (typically red garlic of Nubia), extra virgin olive oil (the intense one, DOP Valli Trapanesi or Valle del Belice), almonds of Avola, Sicilian pecorino PDO cheese, basil and black pepper.

For four people

  • 6 ripe tomatoes
  • 50 g of shelled almonds
  • 15-20 fresh basil leaves
  • 1 or 2 cloves of garlic
  • olive oil
  • salt
  • pepper