Sicilian Pesto - history and preparations
The Sicilian Pesto, also known as “Pesto alla Trapanese” or “Red Pesto” is a sicilian variation of the world famous Genoese Pesto, and it is typical of the Province of Trapani.
The dish was introduced in ancient times by Genoese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably sun-dried tomatoes and almonds.
The sicilian pesto it is officially listed as a traditional Italian food product by the Ministry of Agricultural, Food and Forestry Policies.
The sicilian pesto is traditionally used for pasta preparations. The most common recipes use the “busiate”, a fresh pasta similar to twisted macaroni. Bucatini or linguine are also commonly used.
Sicilian pesto is also used for another very traditional sicilian dish, the “babbaluci cu l’agghia”, which are boiled escargots flavoured with the pesto, and commonly served with deep fried eggplants and potatoes, all typical preparations of the sicilian cuisine.