{"id":3717,"date":"2025-03-11T19:04:41","date_gmt":"2025-03-11T17:04:41","guid":{"rendered":"https:\/\/www.ricetteinallegria.com\/home\/?p=3717"},"modified":"2025-03-11T19:11:05","modified_gmt":"2025-03-11T17:11:05","slug":"pesto-alla-trapanese-unesplosione-di-sapore-siciliano","status":"publish","type":"post","link":"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/","title":{"rendered":"Pesto alla Trapanese: un&#8217;esplosione di sapore siciliano"},"content":{"rendered":"\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#Presentazione\" >Presentazione<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#Dati_Tecnici\" >Dati Tecnici<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#Ingredienti\" >Ingredienti<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#Preparazione\" >Preparazione<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#Conservazione\" >Conservazione<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#Varianti\" >Varianti<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-trapanese-unesplosione-di-sapore-siciliano\/#SEO\" >SEO<\/a><\/li><\/ul><\/nav><\/div>\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Presentazione\"><\/span>Presentazione<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Se pensate che il <a href=\"https:\/\/www.ricetteinallegria.com\/home\/pesto-alla-genovese-ricetta-autentica\/\" target=\"_blank\" rel=\"noopener\" title=\"pesto \">pesto <\/a>sia solo quello <strong>genovese<\/strong>, preparatevi a un viaggio culinario che vi far\u00e0 dimenticare il basilico e i pinoli. Il <strong>pesto alla trapanese<\/strong> nasce nei porti siciliani, dove i marinai genovesi, in transito con le loro navi, si sono ritrovati a condividere la loro famosa salsa verde con i locali. Ma i <strong>trapanesi<\/strong>, gente di carattere e di sapore, hanno deciso di fare a modo loro, sostituendo gli ingredienti liguri con <strong>mandorle croccanti<\/strong> e <strong>pomodori succosi<\/strong>. Il risultato? Una salsa a <strong>crudo<\/strong>, fresca e intensa, perfetta per condire le celebri <strong>busiate<\/strong> o qualsiasi altro formato di pasta. Ora, mettete via il basilico ligure e accendete il mixer: si parte!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d.jpeg\" alt=\"\" class=\"wp-image-3719\" srcset=\"https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d.jpeg 1024w, https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d-300x300.jpeg 300w, https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d-150x150.jpeg 150w, https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d-768x768.jpeg 768w, https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d-500x500.jpeg 500w, https:\/\/www.ricetteinallegria.com\/wp-content\/uploads\/2025\/03\/fb55657a-8bee-4e88-b3c5-a6373441a73d-600x600.jpeg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Pesto alla Trapanese: un&#8217;esplosione di sapore siciliano<\/figcaption><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dati_Tecnici\"><\/span>Dati Tecnici<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><th><strong>Difficolt\u00e0<\/strong> \u2728<\/th><th><strong>Tempo di Preparazione<\/strong> \u231a<\/th><th><strong>Tempo di Cottura<\/strong> \ud83c\udf73<\/th><th><strong>Dosi per<\/strong> \ud83c\udf7d<\/th><th><strong>Costo<\/strong> \ud83d\udcb8<\/th><\/tr><tr><td>Facile<\/td><td>10 min<\/td><td>10 min<\/td><td>4 persone<\/td><td>Medio<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredienti\"><\/span>Ingredienti<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Ingrediente<\/strong><\/td><td><strong>Quantit\u00e0<\/strong><\/td><td><strong>Kcal per porzione<\/strong><\/td><\/tr><tr><td>Pomodori pizzutelli maturi \ud83c\udf45<\/td><td>250 g<\/td><td>30 kcal<\/td><\/tr><tr><td>Mandorle \ud83c\udf30<\/td><td>70 g<\/td><td>90 kcal<\/td><\/tr><tr><td>Basilico \ud83c\udf3f<\/td><td>q.b.<\/td><td>5 kcal<\/td><\/tr><tr><td>Olio extravergine d&#8217;oliva \ud83e\uddc1<\/td><td>q.b.<\/td><td>120 kcal<\/td><\/tr><tr><td>Sale fino \ud83c\udf2d<\/td><td>q.b.<\/td><td>0 kcal<\/td><\/tr><tr><td>Aglio rosso \ud83e\uddc4<\/td><td>1 spicchio<\/td><td>5 kcal<\/td><\/tr><tr><td>Pecorino siciliano \ud83e\uddc0<\/td><td>1 cucchiaio<\/td><td>50 kcal<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparazione\"><\/span>Preparazione<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Per prima cosa, prendete le <strong>mandorle<\/strong> e fatele frullare fino a ottenere una granella che ricorda la sabbia delle <strong>spiagge siciliane<\/strong> (senza il mare, purtroppo!).<\/li>\n\n\n\n<li>Aggiungete i <strong>pomodori tagliati a pezzi<\/strong>, il basilico, un pizzico di sale e l&#8217;aglio privato della camicia (s\u00ec, toglietegli il vestito ma senza farlo arrabbiare!).<\/li>\n\n\n\n<li>Frullate ancora qualche istante, senza ridurre tutto in una crema piatta: la consistenza <strong>rustica<\/strong> \u00e8 il segreto del successo.<\/li>\n\n\n\n<li>Trasferite il tutto in una ciotola, unite il <strong>pecorino<\/strong> e un filo d&#8217;<strong>olio extravergine<\/strong>, mescolando per ottenere una salsa omogenea e profumata.<\/li>\n\n\n\n<li>Il vostro <strong>pesto alla trapanese<\/strong> \u00e8 pronto! Ora, scegliete la vostra pasta preferita e lasciatevi avvolgere dal <strong>sapore siciliano<\/strong>.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conservazione\"><\/span>Conservazione<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Conservate il pesto in frigo per <strong>massimo 2 giorni<\/strong>, coperto da un velo d&#8217;olio per evitare l&#8217;ossidazione.<\/li>\n\n\n\n<li>Se volete farne scorta, congelatelo in piccoli <strong>vasetti<\/strong>: baster\u00e0 scongelarlo a temperatura ambiente per riavere la Sicilia nel piatto!<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Varianti\"><\/span>Varianti<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pesto alla siciliana:<\/strong> una versione che aggiunge <strong>ricotta<\/strong> per una cremosit\u00e0 extra.<\/li>\n\n\n\n<li><strong>Pesto senz&#8217;aglio:<\/strong> per chi ama il gusto ma non vuole sentirne l&#8217;effetto il giorno dopo.<\/li>\n\n\n\n<li><strong>Pesto di menta:<\/strong> una variante <strong>freschissima<\/strong>, ideale per i piatti estivi.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"SEO\"><\/span>SEO<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pesto alla trapanese<\/li>\n\n\n\n<li>Pesto con mandorle<\/li>\n\n\n\n<li>Pesto siciliano<\/li>\n\n\n\n<li>Ricetta pesto veloce<\/li>\n\n\n\n<li>Salsa per pasta senza cottura<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Presentazione Se pensate che il pesto sia solo quello genovese, preparatevi a un viaggio culinario che vi far\u00e0<\/p>\n","protected":false},"author":3,"featured_media":3719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"two_page_speed":[],"footnotes":""},"categories":[15,16,23,32,105],"tags":[],"class_list":["post-3717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-sfiziose","category-ricette-vegetariane","category-ricette-veloci","category-piatti-freddi","category-salse"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Scopri il pesto alla trapanese, un&#039;esplosione di sapori siciliani con mandorle, pomodori e pecorino. 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