original recipe (with Mortar and Blender)

The pesto sauce in the Trapani style (or Agghiata) it’s a cold gravy typical of the province of Trapani prepared with Almonds, Garlic, Tomatoes, Basil, And Pecorino cheese. A pesto dal strong flavor but is Delicate from the Grainy texture which is used to season the Busiate (Long or Court).

L’main ingredient of Trapani pesto is garlic hence the name Agghiata trepan. The ideal would be their garlic from Nubia which is a lot Aromatic And not Pungent. For my personal taste, I only put 1 small clove but know that if you love garlic you can overdo it. The method is similar to that of the Genoese pesto and it should be done to the Mortar. But if you don’t have the time and desire, today I will show you how to make an excellent pesto too with the Blender. I will reveal to you my Trick you are ready?

You may also like:


Trapani pesto: the original recipe (with mortar and blender)

Preparation15 min

Total time15 min

Portions: 4 Portions

Cost: Bass


  • 250 gr Piccadilly tomatoes
  • 50 gr almonds peeled or not
  • 3 cloves red garlic (I used 1 small)
  • 10 leaves basil
  • 30 gr grated pecorino
  • salt and pepper
  • 50 ml olive oil

Print Ingredients


How to make pesto alla Trapanese (with mortar)

Peel the tomatoes and cut them into small pieces. Wash the basil and dry it.

In the mortar put the garlic and begin to beat. Add the basil leaves and a pinch of salt. Pound trying to shred the basil. Also, add the almonds and keep beating. Finally, add the pecorino cheese oil and the tomato into small pieces drained. You have to get a pesto Grainy.

Once ready, put the pesto in a bowl, cover it and keep it in the fridge for a couple of hours.

How to make Trapani pesto (with blender)

Peel the tomatoes and cut them into small pieces. Wash the basil and dry it with a cotton cloth. Put the almonds, garlic and basil in the mixer and blend a little. You have to blend in a jerky, the almonds must remain grainy.

Add half of the tomato, pecorino, and oil and give another 2 shots to the blender.

You will get a grainy cream that you can mix with the rest of the chopped tomatoes. I like to do this because in the original mortar recipe the tomatoes remain slightly visible and are tastier.

Taste and season with salt.


Trapanese pesto can be preserved in the fridge for 3-4 days. Alternatively, you can freeze it in Freezer for a couple of months or keep it under Glass. In this case, follow the procedure for storing the Homemade sauces.