Pesto alla trapanese (Italian: [ˈpesto alla trapaˈneːze]) is a Sicilian variation of pesto, typical of the province of Trapani.^[1] It is also known as pesto trapanese and pesto alla siciliana (Italian: [ˈpesto alla sitʃiˈljaːna]), and as pasta cull'agghia in the Sicilian language.^[2] It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil.^[2]

The dish was introduced in ancient times by Genovese 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 tomato and almonds.^[3]

"Busiati with pesto trapanese" is listed as a traditional Italian food product (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.^[4]

• Sicilian cuisine
• Pesto