Sicilian pesto, prepared with typical products of this marvelous land, is obviously prepared raw, but like all regional recipes it has many variants just by moving slightly, for example, the Trapani version is prepared with peeled almonds instead of pine nuts.
Few and simple ingredients strictly treated raw and you will have a fantastic dressing for your pasta or why not, to spread on a slice of toasted bread, try it to believe it.
Below I leave you other homemade pesto recipes and then right after the photo, as always, we’ll find out how to prepare Sicilian pesto!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sicilian pesto
- 14 oz round tomatoes
- 1.5 oz pine nuts
- 1 clove garlic
- 4.2 oz ricotta cheese
- 1 bunch basil
- 0.5 cup extra virgin olive oil
- 2.5 oz Parmigiano Reggiano DOP
- 2 pinches salt
- 2 pinches black pepper
Tools
- 1 Immersion blender
Preparation of Sicilian pesto
Prepare the Sicilian pesto by washing and drying the tomatoes and basil leaves.
If you want, you can peel the tomatoes with the help of a potato peeler, then cut them in half to remove the seeds and the vegetation water.
Place the chopped tomatoes, basil, pine nuts, and sliced garlic clove in the cup of an immersion blender and blend at low speed.
After a few moments, add the ricotta, salt, and pepper, and gradually add the olive oil depending on how creamy you want the Sicilian pesto.
Finally, incorporate the grated cheese, taste for seasoning, and adjust if necessary.
Sicilian pesto is ready to dress pasta or enrich a bruschetta and..
ENJOY YOUR MEAL
Here is my FACEBOOK PAGE if you want to be updated every day with my new recipe, just leave a like.
How to store Sicilian pesto
You can store it in the refrigerator in a glass jar well covered with extra virgin olive oil for 2 or 3 days.
Other recipes
If you want to see other types of recipes you can go back to the HOME.
