If you’ve only ever had the classic green basil pesto, get ready for a game changer—because Sicilian Pesto (also known as Pesto alla Trapanese) is here to shake up your pasta nights in the best way. This version is lighter, brighter, and just as bold, with sun-ripened tomatoes, almonds, fresh basil, garlic, and a touch of cheese. No cooking, no fancy equipment—just a few simple ingredients blended together into a rustic, vibrant sauce that tastes like summer in Sicily.

I love making this pesto in the warmer months when tomatoes are at their peak, but honestly, it’s amazing year-round. You can toss it with pasta, spread it on crusty bread, or spoon it over grilled veggies or chicken. It’s the kind of sauce that feels fancy but comes together in minutes. And if you’re into make-ahead meals or meal prepping, this one’s an absolute winner.

I first stumbled across this recipe while looking for a twist on traditional pesto, and once I tasted it, I was hooked. Now, it’s in my regular rotation anytime I want something quick, healthy-ish, and packed with flavor. Bonus: it makes your kitchen smell amazing.

Why You’ll Love This Recipe:

No-cook magic – Just blend and go. No stovetop, no fuss.
Bursting with fresh flavor – Sweet tomatoes, aromatic basil, garlicky goodness.
Naturally vegetarian – Easily made vegan, too!
Ready in 15 minutes – A total weeknight lifesaver.
Versatile – Pasta, toast, grain bowls, sandwiches, you name it.
Great for meal prep – Keeps beautifully in the fridge.
Customizable – Swap nuts, herbs, or even add a little heat if you like.

Ingredients You’ll Need:

Cherry tomatoes or ripe plum tomatoes – The juicier and sweeter, the better. No need to cook!
Fresh basil leaves – Adds that signature herbal flavor.
Toasted almonds – Traditional in Sicilian pesto. Slivered or whole both work.
Garlic – One or two cloves, depending on how garlicky you like it.
Parmesan or Pecorino cheese – Freshly grated if you can. Adds salt and richness.
Extra virgin olive oil – Use a good-quality one for best flavor.
Salt and pepper – Adjust to taste.
Optional: red pepper flakes or a splash of lemon juice – For a little heat or extra zing.

(Note: A full list of ingredients with exact amounts is included in the instructions below.)

How to Make It (Step-by-Step Instructions):

Step 1: Toast the almonds (optional but recommended)
If your almonds aren’t already toasted, pop them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant. Let them cool a bit—this adds a warm, nutty depth to your pesto.

Step 2: Prep your tomatoes
If using larger tomatoes, chop them into chunks. For cherry tomatoes, just slice them in half. No need to peel or seed—this pesto is rustic and delicious just as it is.

Step 3: Blend it up
In a food processor or blender, combine the tomatoes, basil, toasted almonds, garlic, cheese, salt, and pepper. Pulse until everything is broken down but still a bit chunky.

Step 4: Stream in the olive oil
With the motor running (or pulsing if using a blender), slowly pour in the olive oil until the mixture becomes a thick, spoonable sauce. You can make it as smooth or as rustic as you like—taste as you go!

Step 5: Adjust to taste
Add more salt, pepper, or a pinch of red pepper flakes if you want a little kick. A squeeze of lemon can brighten things up too, especially if your tomatoes aren’t super sweet.

Step 6: Use it immediately or store it
Spoon the pesto over warm pasta, spread it on toasted bread, or use it as a topping for grilled chicken, fish, or roasted veggies. You really can’t go wrong.

Helpful Tips:

Best pasta for Sicilian pesto
It pairs especially well with long noodles like spaghetti or linguine, but it also clings beautifully to short shapes like fusilli or rigatoni.

How to meal prep it
Make a big batch and store in an airtight container in the fridge. Drizzle a little olive oil over the top before sealing to prevent browning. It’ll keep for up to 4–5 days.

How to freeze it
Yes, it freezes wonderfully! Portion it into ice cube trays, freeze, then transfer cubes to a zip-top bag. Defrost as needed for quick pasta nights or sandwich spreads.

Reheating? Don’t.
This pesto isn’t meant to be heated like a traditional sauce—just toss it with warm pasta or spoon it over hot veggies and let the heat do its thing. Warming it too much can dull the fresh flavors.

Switch it up!

Try pistachios or cashews instead of almonds
Use arugula or parsley for a different green twist
Make it vegan with nutritional yeast instead of cheese
Add sun-dried tomatoes for an intense flavor hit

Frequently Asked Questions (FAQs):

Can I use canned tomatoes?
Fresh is best for this pesto, but if you’re in a pinch, you can use high-quality canned cherry tomatoes (drained well). Just know the flavor will be slightly different.

Can I make it vegan?
Absolutely! Just leave out the cheese or sub with nutritional yeast or a vegan hard cheese. Still delicious and full of flavor.

Is this sauce only for pasta?
No way! Spread it on sandwiches, swirl it into soups, spoon it over grilled fish, or dip bread in it. It’s super versatile.

Do I need a food processor?
It helps, but a high-speed blender or even a mortar and pestle (for the traditionalists) works too. Just go slow and pulse if needed.

Can I use basil from the store if it’s not super fresh?
Yes, but fresher is definitely better. If the basil’s a bit wilted, mix in some parsley to perk things up.

Preparation Time:

Prep time: 10–15 minutes
Cook time (optional for toasting almonds): 5 minutes
Total time: 15–20 minutes
Yields: About 1 ¼ cups of pesto (enough for 4 servings of pasta)

I make this Delicious Sicilian Pesto all the time, especially when I want a quick dinner that feels like a mini escape to the Mediterranean. Toss it with hot pasta, top it with a bit of extra cheese and black pepper, and boom—you’re on a beach in Palermo (okay, maybe just in your kitchen, but close enough).

Try it and let me know how you use it! Whether you stick with the traditional pasta route or find your own creative spin, I’d love to hear what you think. Drop a comment or tag me in your pesto adventures—I’m always here for another reason to make a batch.