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Source: Pesto alla trapanese

Pesto alla trapanese (Italian: [ˈpesto alla trapaˈneːze]) is a Sicilian variation of pesto, typical of the province of Trapani. It is also known as pesto trapanese and pesto alla siciliana (Italian: [ˈpesto alla sitʃiˈljaːna]), and as pasta cull'agghia in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and bound with extra virgin olive oil.
The dish was introduced in ancient times by Genovese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably tomato and almonds.
"Busiati with pesto trapanese" is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.