– “Pistu a' Marsalisi”)
An interesting uncooked sauce is made in Marsala and in many towns in the province of Trapani, used for pasta’s
condiment or to spread on hot bread to make very appetizing and flavorful pani cunzatu-
filled bread, or a super bruschetta.
This sauce, called Pesto Marsalese differs from other pestos because the ingredients are chopped rather than
crushed and the diverse taste of its components can be distinguished and its individual characteristics
It is a must not to use a mortar and pestle or blend or mince the ingredients. However, chop them into small pieces
and your efforts will be compensated with the pleasure you will get when sampling the Pesto Marsalese.
It is an easy, quick and versatile sauce to make: excellent condiment for pasta and exceptional for antipasto,
served on top of toasted slices of Italian bread.
of diced tomato
clove of garlic
leaves of basil
pecorino or Provola cheese
diced toasted almonds
tablespoons of olive oil
and pepper to taste
crushed pepper (optional)
Finely chop the garlic, basil and pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the
olive oil, oregano, salt, pepper and the crushed red pepper (optional).
It can be refrigerated overnight but it is preferable to use it the same day that it is made.
To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other
Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian
Photo courtesy Elena Basile