Although Sicilians use the term “pesto” here, the ingredients have little to do with what we know as pesto, the basil-based sauce from the Riviera.
There, the Genovese use basil, olive oil, garlic, pine nuts and cheese. In Trapani, a small town south of Palermo in western Sicily, pesto means superb Sicilian almonds, local tomatoes, fresh basil, garlic and olive oil, no cheese.
The basil definitely takes a back seat to the almonds and tomatoes, making it very different—and very good. A unique spread that’s easy to use for everything from pasta to seafood—a staple in Trapani—to bean soups. An excellent little diversion for the home cook.