An intense fragrance, that evokes all the colours and influences of Sicily. Just like different cultures merge, the ingredients of the Trapani pesto make up the tastes of the island. As it usually happens in Sicily, this sauce was imported and then revised. In the port of Trapani the ships coming in from the East stopped, bringing the tradition of the Genoese pesto. The sailors from Trapani revised the recipe adapting it to the products of their land, adding tomato sauce and almonds. In order to cook a plate of pasta “cull’agghia” (with garlic), you begin by crushing the red garlic from Nubia in a mortar, to maintain all its fragrances.

Then you add marine salt from Trapani, the Noto toasted almonds and basil. The olive oil is added gently, until the ingredients reach a creamy and scented consistency. Then you add tomato sauce and the work is done. The Trapani pesto and a handful of pecorino (sheep milk cheese) are perfect for the homemade busiate, the most suitable type of pasta for this precious dressing. A coloured and enticing dish, a little bit of Sicily in your plate. This type of cold sauce is a valid help in summer when cold, flavoured and simple meals reign.

Translated by Chiara Nunnari from John Milton Institute