Sicilian Pesto

Name: Sicilian Pesto
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Cluster tomatoes 1.1 lbs; Pine nuts 5 tbsp; Extra virgin olive oil &frac23; cup; Garlic 1 clove; Basil 1 bunch; Parmigiano Reggiano PDO cheese to grate 3.5 oz; Cow's milk ricotta cheese 0.67 cup; Fine salt to taste; Black pepper to taste

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479

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 479
Carbohydrates g 7
of which sugars g 7
Protein g 17
Fats g 42.6
of which saturated fat g 12.34
Fiber g 1.9
Cholesterol mg 42
Sodium mg 374

Difficulty: Easy
Prep time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Sicilian pesto is like a burst of sunshine, bringing fresh, tangy flavor straight from Sicily. You know, while most folks are all about the classic Ligurian pesto, this island version—super special—shakes things up. And it does so in the best way. The Sicilian pesto recipe usually mixes juicy pomodori ramati (local Sicilian tomatoes), creamy ricotta, crunchy pine nuts, and loads of basil. This gives you a sauce that's lighter, brighter, and a bit sweeter than the northern stuff. Really, it’s something else.

Thing is, what makes it different is how quick and easy it comes together—everything goes in raw, so you keep that fresh taste front and center. Some towns even put their own spin on it, like Pesto alla Trapanese with almonds, or they swap in pistachios from Bronte or sun-dried tomatoes for an extra punch. Which is great. No matter the twist, the base always stays true to those Sicilian ingredients.

When you're looking for a sauce that feels like summer and looks vivid on the plate, Sicilian pesto is the way to go. For real. This stuff works with any pasta, from spaghetti to chunky caserecce, and it’s just as good cold for a picnic or a hot day lunch. Every version—whether it’s Sicilian almond pesto, pistachio, or the tomato-rich styles—has its own creamy, moist feel, thanks to the ricotta and olive oil. The taste? A little nutty, a little sweet, and always super fresh. Folks love that it’s so flexible; you can swap out the nuts or even toss in some kale if you’re feeling adventurous.

Nothing feels heavy, and the sauce sticks to the pasta just right—making every bite pop with color and zesty flavor. Plus, it's a fantastic way to show off the bright and sunny spirit of Sicily—bringing a little piece of the island right to your table. It’s really really good, and for sure, when you want a sauce that surprises guests and shows off true Traditional Sicilian pesto style, this homemade classic never disappoints.

How to prepare Sicilian Pesto

To prepare Sicilian pesto, start by carefully washing the tomatoes and cutting them in half. Once cut, remove the inner part and squeeze them to remove the seeds and excess juice 1. Then wash the basil leaves under running water 2 and, after draining them, dry them with a cloth 3.

At this point, place the tomatoes in a food processor 4, add the washed and dried basil leaves 5, and the pine nuts 6.

Peel a clove of garlic, cut it in half, and add it to the mixture 7 along with the grated Parmesan cheese 8 and ricotta 9. Salt and pepper to taste.

After adding all the ingredients, pour in the olive oil 10 and run the processor at low speed to control the desired creaminess. You can, in fact, decide whether to obtain a more or less creamy mixture. When the pesto has reached the right consistency, check if it still needs salt and pepper. Now the Sicilian pesto is ready to enrich and color your pasta 12!

Storage

If you do not consume the Sicilian pesto immediately, store it in a tightly covered container (preferably glass) in the refrigerator for up to 2 days.

Advice

Sicilian pesto has many variations, to try a different flavor you can replace the pine nuts (completely or partially) with peeled almonds. You can make Sicilian pesto using an immersion blender: the work will be longer, but you will get a less creamy effect, with more visible pieces.

For the translation of some texts, artificial intelligence tools may have been used.

Sicilian Pesto

PRESENTATION

How to prepare Sicilian Pesto

Storage

Advice

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