{"product_id":"antica-bottega-siciliana-pesto-alla-trapanese","title":"Pesto alla Trapanese – with Tomato and Almonds","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto alla Trapanese with tomato, almonds, and Nubian garlic\u003c\/h2\u003e\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto alla Trapanese is the Sicilian pesto from Trapani – made with ripe red tomatoes, almonds, basil, and the rare red garlic from Nubia. Not a green basil pesto from Genoa, but rather the red western counterpart: fruity, nutty, and savory all at once.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto alla Trapanese\u003c\/strong\u003e is an uncooked pesto from western Sicily, made from 77 percent red tomatoes, ground almonds, fresh basil, extra virgin olive oil, and Nubian red garlic. Vibrant red, coarse, and chunky, it has the fruity taste of sun-ripened tomatoes, complemented by the sweet bite of almonds and the seasoning of garlic and basil.\u003c\/p\u003e\u003ch3\u003eRed, fruity, with the bite of the almond\u003c\/h3\u003e\u003cp\u003eAs soon as you open it, the pesto smells of ripe tomatoes, basil, and garlic—sunny and fresh like a Sicilian kitchen in summer. It has an intense fragrance that is not heavy, reminiscent more of a garden than of oil.\u003c\/p\u003e\u003cp\u003eThe color is a rich red, the texture coarse, with visible pieces of almond and tomato. On the tongue, you first taste the fruity sweetness of the tomato, then the nutty, slightly tart note of the almond, and finally the seasoning of garlic, basil, and pepper. Unlike a smooth basil pesto, it remains rustic and fresh; there is nothing heavy or oily about it.\u003c\/p\u003e\u003ch3\u003eFor Busiate, on bread, in sauces\u003c\/h3\u003e\u003cp\u003eIts classic home is pasta—in Trapani, specifically with Busiate, the local hand-twisted pasta.\u003c\/p\u003e\u003cp\u003eStir a spoonful or two of Pesto alla Trapanese into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, add a little pasta water, and within minutes, you have a Sicilian sauce on the table—classic with Busiate, but also with spaghetti or penne. On toasted bread, it becomes a quick bruschetta; a spoonful adds Mediterranean zest to rice, couscous, or vegetable stir-fries, and served cold, it makes a dip for breadsticks or raw vegetables.\u003c\/p\u003e\u003cp\u003eBecause it contains no cheese, the pesto is entirely plant-based and can be seasoned freely—with a bit of grated Pecorino on top, chili for heat, or a squeeze of lemon for freshness. Alongside green basil pesto and other \u003ca href=\"\/en\/collections\/pesto\"\u003evarieties of pesto\u003c\/a\u003e, it provides a red, fruity contrast.\u003c\/p\u003e\u003ch3\u003eFrom Trapani, with garlic from Nubia\u003c\/h3\u003e\u003cp\u003ePesto alla Trapanese originates from western Sicily, where Genoese sailors once introduced pesto.\u003c\/p\u003e\u003cp\u003eIn Trapani, Genoese sailors and their green pesto encountered the red tomatoes and almonds of the south—and thus the red, Sicilian variation was born. Almonds instead of pine nuts, tomatoes instead of just basil—that is the signature of the West. Its secret is the Aglio Rosso di Nubia, red garlic from Nubia near Paceco; it is mild and refined in taste, a Slow Food Presidium, and has been grown in the salty coastal soil for generations.\u003c\/p\u003e\u003cp\u003eIt is prepared and jarred under the roof of the \u003ca href=\"\/en\/collections\/antica-bottega-siciliana\"\u003eAntica Bottega Siciliana\u003c\/a\u003e, run by Salvatore Novara in Trapani. He brings together products from small island producers—pestos like this one alongside honey, jam, and sun-dried tomatoes.\u003c\/p\u003e\u003ch3\u003eAdd only to finished, warm pasta\u003c\/h3\u003e\u003cp\u003ePesto alla Trapanese is not cooked along with the dish—add it only to the finished, warm pasta so that the fresh tomato and basil retain their aroma. A little leftover pasta water makes the sauce creamy. Once opened, cover with a film of olive oil and store in a cool place; it will keep for a few days. Take it out in good time; it tastes rounder at room temperature than straight from the cold.\u003c\/p\u003e","brand":"Antica Bottega Siciliana","offers":[{"title":"180 g","offer_id":60226765226318,"sku":"043ABS21022","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/antica-bottega-siciliana-pesto-trapanese.png?v=1785914922","url":"https:\/\/norgutes.com\/en\/products\/antica-bottega-siciliana-pesto-alla-trapanese","provider":"nur Gutes","version":"1.0","type":"link"}