This delight from Trapani in far western Sicily is the next-best known Italian pesto after Pesto Genovese. You can see it's very different: it's made with tomatoes and almonds, which gives it a pinkish-red color. 

Some people refer to this as "red pesto', but that's to differentiate it from its better-known green sister from the north. I also have a Pesto Rosso recipe that's truly red and more robust than this charmer.