Each of its ingredients of Trapanese Pesto are deeply rooted in the territory.
A rendition of the famous Genovese pesto recipe, which reached Trapani in Ligurian vessels from the East, it is made from tomatoes, basil, garlic, almonds and olive oil, all strictly local.
Crushed in a mortar the sauce is used cold to top local busiate pasta or as a tasty garnish on bruschetta (toasted bread).
