Introduction
Welcome to a culinary journey to Sicily! Chef Dominic, renowned for his authentic Italian dishes, shares his treasured recipe for Sicilian Pesto, also known as Pesto alla Trapanese. This unique pesto is a delightful twist on the classic basil-based pesto, featuring fresh tomatoes and a blend of simple yet flavorful ingredients. In this article, we’ll explore how to make this delicious Sicilian pesto from scratch, including its history, ingredients, and step-by-step instructions.Whether you’re a seasoned chef or just starting out, this recipe is guaranteed to become a favorite.
The Origins of Sicilian Pesto
A Taste of Sicily
Sicilian Pesto, or Pesto alla Trapanese, hails from the west coast of Sicily in the province of Trapani. This region is known for its vibrant food culture, and this pesto is a staple in local kitchens. Chef Dominic’s connection to this dish runs deep, as it was taught to him by his Nonno, who was a chef for the Italian Navy. This recipe is a cherished family tradition, reflecting the rich culinary heritage of Sicily.
What Sets Sicilian Pesto Apart
Unlike the classic Pesto alla Genovese, which is made with basil, pine nuts, and Parmesan cheese, Sicilian Pesto is distinguished by its use of ripe tomatoes. The result is a light orange-colored sauce that offers a fresh, tangy flavor. This version of pesto is less intense than its basil counterpart, making it a perfect choice for a variety of dishes.
Ingredients for Sicilian Pesto
To make Sicilian Pesto, you’ll need the following ingredients:
| Ingredient | Description |
| Fresh Tomatoes | Ripe grape, cherry, or Roma tomatoes are best. If using large tomatoes, blanch and peel them. |
| Fresh Basil Leaves | Adds a refreshing aroma and taste. |
| Nuts | Traditional blanched almonds or toasted pine nuts. Each offers a different nutty flavor. |
| Garlic | Essential for a robust flavor. |
| Extra Virgin Olive Oil | Provides a silky texture and rich flavor. For the best results, use high-quality extra virgin olive oil. |
| Cheese | Grated Pecorino Romano or Parmigiano Reggiano adds saltiness and creaminess. Optional for a vegan version. |
| Red Pepper Flakes or Fresh Chili | Adds a bit of heat. Optional, based on personal preference. |
| Salt and Pepper | To taste. |
Preparing the Ingredients
- Tomatoes: For best results, use small grape or cherry tomatoes. If using large tomatoes, blanch them in boiling water for a minute, then peel off the skin before using.
- Nuts: Use peeled blanched almonds or toasted pine nuts. Toast the nuts lightly if you prefer a more intense flavor.
- Garlic: Peel and crush the garlic cloves.
- Cheese: Grate Pecorino Romano or Parmigiano Reggiano if using.
How to Make Sicilian Pesto
Step-by-Step Instructions
1. Prepare the Ingredients
- Tomatoes: Cut grape or cherry tomatoes into quarters. If using large tomatoes, ensure they are peeled and cut into smaller pieces.
- Garlic and Nuts: Peel the garlic and crush it along with the nuts.
2. Mix Ingredients
- Mortar and Pestle Method:
- Add the crushed nuts and garlic to a mortar.
- Crush them into fine pieces.
- Add the basil leaves and continue to crush until finely chopped.
- Add the tomatoes and crush them into small pieces.
- Stir in the olive oil, red pepper flakes (if using), and season with salt and pepper. Mix until the pesto has a rustic consistency.
- Blender or Food Processor Method:
- Combine the nuts, garlic, and basil in the blender or food processor.
- Add the tomatoes and blend until you achieve a chunky consistency.
- With the processor running, gradually add olive oil until the mixture is well combined.
- Season with salt, pepper, and red pepper flakes if desired.
Tips for Perfect Pesto
- Texture: For a chunky texture, avoid over-blending. Pulse the ingredients in the food processor instead of blending continuously.
- Freshness: Use the freshest tomatoes and basil for the best flavor.
- Oil: Adjust the amount of olive oil to achieve the desired consistency.
Serving Suggestions
How to Serve Sicilian Pesto
- Pasta: Toss the pesto with hot cooked pasta. Add a splash of reserved pasta water to help coat the pasta evenly.
- Pasta Salad: Use the pesto to dress a cold pasta salad for a refreshing meal.
- Garnish: Top the pesto pasta with pangrattato (toasted breadcrumbs) and grated Pecorino Romano or Parmesan cheese for added flavor and texture.
Suggested Pasta Pairings
- Busiate Pasta: This traditional pasta shape from Trapani pairs perfectly with Sicilian Pesto.
- Other Options: Spaghetti, fettuccine, or penne are also great choices.
FAQs
What is Sicilian Pesto made of?
Sicilian Pesto, or Pesto alla Trapanese, is made from fresh tomatoes, garlic, basil, nuts (almonds or pine nuts), olive oil, and optionally cheese. It is known for its light orange color and fresh flavor.
How does Sicilian Pesto differ from traditional pesto?
Traditional pesto, or Pesto alla Genovese, is made with basil, pine nuts, Parmesan cheese, and olive oil. Sicilian Pesto uses ripe tomatoes instead of basil, giving it a unique color and flavor.
Can I make Sicilian Pesto in advance?
Yes, you can prepare Sicilian Pesto in advance and store it in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months.
Is Sicilian Pesto vegan?
Sicilian Pesto can be made vegan by omitting the cheese. Use nutritional yeast as an alternative if desired.
What can I use Sicilian Pesto for?
Sicilian Pesto can be used to dress pasta, make pasta salads, or as a flavorful spread for sandwiches and bruschetta. It also pairs well with grilled vegetables and meats.
Conclusion
Chef Dominic’s Sicilian Pesto is a delightful and flavorful variation of the traditional pesto. With its fresh tomatoes and aromatic basil, it offers a unique taste of Sicilian cuisine. This recipe is not only easy to make but also versatile, perfect for a variety of dishes. Whether you’re enjoying it with pasta or using it as a spread, this pesto will bring a touch of Sicily to your table. Try it out today and experience the vibrant flavors of this classic Sicilian dish!
