As the name widely suggests, the pesto alla trapanese originates in the homonymous city in western Sicily, and is thought to be a reworking of the Genoese agliata that some Ligurian navigators introduced to the inhabitants of Trapani during their stops at the port.

The people of Trapani used the tomato and almonds of the area, pounding them in the mortar and giving life to a raw sauce that has become characteristic of the area. The Pesto alla Trapanese Giù Giù is prepared as you would, without the addition of dyes and preservatives: only excellent raw materials and the intense aroma of summer.