Trapani pesto, in the dialect “agghiata trapanisa”, is a typical condiment of western Sicily. The original recipe was created to season busiate, the typical pasta of Trapani, with prawns or with cherry tomatoes and eggplants. Fresh and fragrant, it can be used to prepare a pasta or rice salad, real summer must-haves, but also to stuff bruschetta to be served at aperitif time or as an appetizer. For a stronger taste, you can enrich the pesto with one, two anchovy fillets in oil.