It should be noted that the Trapenesi is a "pesto" only in the generic term of being chopped mix. It does not resemble a basil or herb-based pesto. The almonds rule this pesto and the basil is just an accompaniment.

This is a traditional pasta topping from Trapani, Sicily. We fell it love with the first variation we were served (every cook has their own) and the recipe here is the result of DH's experimentation to reproduce what we had.