Pesto alla Siciliana recipe

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Ingredients

⅓ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 ½ ounces fresh basil leaves, stems removed
3 tablespoons pine nuts
1 clove garlic, minced
2 cups cherry tomatoes, seeded and diced
½ cup ricotta cheese
salt and ground black pepper to taste

Nutrition Info

210.7 calories
carbohydrate: 5.2 g
cholesterol: 5.9 mg
fat: 19.5 g
fiber: 1.3 g
protein: 5.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 148.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.

  2. Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.

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