Tradition has it that this pesto is born in the port of Trapani, where Genoese ships were docked. Through cookery lessons from the Genoese, not least those relating to pesto, the Trapani people devised a wholly Sicilian version with the addition of local ingredients, such as fresh tomatoes, Sicilian pecorino sheep’s cheese, and top quality almonds. Thus was born the Trapani version of the classic pesto.