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Recipe by
Trapani-style pesto is a typical sauce of Sicilian cuisine, originally from the city of Trapani. Unlike Genovese pesto, Trapani-style pesto is made with fresh basil, garlic, almonds, fresh tomatoes and olive oil. This sauce is perfect for dressing pasta, but it can also be used as a topping for bruschetta or as a side for meat and fish dishes.
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Step 1 of 4: It is like Genovese pesto but a little coarser and more colorful
Step 2 of 4: This is how to make it: crush a few cloves of garlic in a mortar with a little salt and some almonds
Step 3 of 4: Throw in a nice handful of basil and some fresh tomatoes
Step 4 of 4: At the end add a drizzle of good oil and dress the pasta
| Average values | Per serving143 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,121 kJ268 kcal | 783 kJ187 kcal |
| Fat | 23.84 g | 16.64 g |
| of which saturated fatty acids | 4.58 g | 3.2 g |
| Carbohydrates | 4.76 g | 3.32 g |
| of which sugars | 4.64 g | 3.24 g |
| Fibre | 2.71 g | 1.89 g |
| Protein | 7.49 g | 5.23 g |
| Salt | 0.07 g | 0.05 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Milk and dairy products and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
