Walnut Pesto

Pesto alla Trapanese is a vibrant, rustic Sicilian sauce hailing from the coastal city of Trapani, offering a delightful twist on the classic Genovese pesto. It is traditionally made by pounding together fresh tomatoes, almonds, garlic, basil, and a generous amount of Pecorino cheese, creating a chunky, textured sauce. Unlike its pine nut-based cousin, this version is brighter, slightly tangier, and deeply representative of Mediterranean flavors.

🍳 View the full Walnut Pesto recipe →

🍽️ Nutrition at a glance

This pesto is a source of healthy fats from the almonds and olive oil, along with some protein from the cheese and nuts, but it is not particularly high in carbohydrates. A typical two-tablespoon serving provides a good dose of vitamin E, antioxidants from the tomatoes, and calcium, with a calorie range of approximately 150-200 calories.

Nutrition breakdown

Calories	210 kcal
Protein	4.5 g
Carbs	6 g
Fat	20 g
Fiber	2 g
Sugar	1 g
Sodium	320 mg
Potassium	180 mg
Vitamin E	3.2 mg
Vitamin K	45 mcg
Magnesium	50 mg
Manganese	0.8 mg
Copper	0.4 mg
Phosphorus	85 mg
Folate	20 mcg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Pesto alla Trapanese showcases Sicily's unique culinary history, blending indigenous ingredients with influences from Arab and Mediterranean trade routes. Nutritionally, using almonds instead of pine nuts offers a more affordable and heart-healthy fat profile, while the fresh tomatoes add a dose of lycopene not found in traditional pesto.