How to Make Pesto alla Trapanese, Italy's Tomatoey Pesto — seriouseats.com

Essential techniques, recipes, and more! Everyone knows pesto, the bright-green basil and pine nut sauce from the Liguria region of Italy. But what many don't realize is that pesto comes from the word for "crushed" in Italian—as in, crushed to a paste with a mortar and pestle—and there are other pesto sauces out there. The second most famous pesto sauce in Italy? It's arguably pesto alla trapanese, the version made in the Sicilian city of Trapani. It has a lot in common with the Ligurian pesto—it's rich with nuts, basil, olive oil, garlic, and cheese. But the nuts are almonds, not pine nuts, and there's an additional ingredient that transforms the sauce into something even lighter and more refreshing: tomatoes.

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