Sicilian pesto with ricotta is a summer condiment, quick to prepare and rich in flavors typical of Sicilian cuisine and the Mediterranean. Unlike the more well-known Trapanese pesto, Sicilian pesto is distinguished by the presence of ricotta, which gives the condiment a creamy texture and a delicate flavor.
The main ingredients of Sicilian pesto with ricotta are simple and genuine: fresh tomato, basil, almonds, and sheep ricotta. A mix that encapsulates all the freshness of the summer season and makes this sauce perfect for quick yet flavorful pasta.
The recipe for Sicilian pesto is really easy and is prepared in just a few minutes, just the cooking time of the pasta. For an authentic result, you can pair it with busiate Trapanesi, but fusilli or classic spaghetti are also excellent.
This dish is light, vegetarian, and ideal for those looking for a variant of traditional pesto. If you love pesto-based recipes, I recommend also trying the pistachio pesto, typical of eastern Sicily, or the fragrant eggplant pesto, another typical condiment of the island’s cuisine. For those who love experimenting with vegetables, zucchini pesto or kale pesto are also excellent alternatives to try throughout the year.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Summer
- Energy 321.38 (Kcal)
- Carbohydrates 5.61 (g) of which sugars 3.59 (g)
- Proteins 11.78 (g)
- Fat 28.05 (g) of which saturated 5.55 (g)of which unsaturated 2.10 (g)
- Fibers 3.09 (g)
- Sodium 184.03 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 450 g of Sicilian pesto with ricotta
- 14.1 oz tomatoes (for sauce)
- 3.5 oz blanched almonds
- 4.2 oz sheep ricotta
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 2.7 tbsp extra virgin olive oil
- 1 clove garlic
- 1 pinch salt
- to taste pepper
- A few leaves basil
Tools
- 1 Pan small, non-stick
- 1 Cutting Board
- 1 Knife
- 1 Mixer
- 1 Garlic Press
How to prepare Sicilian pesto with ricotta
To prepare Sicilian pesto with ricotta, start by toasting the almonds in a non-stick pan for a minute or two, then finely chop them in a mixer (1). Peel the tomatoes, remove the seeds and the watery part, and cut them into pieces (2). In the mixer, combine the chopped almonds, washed and dried basil, tomatoes, ricotta, and Parmesan cheese (3).
Salt, pepper, and add the oil. Also add the garlic crushed with a garlic press (4). Blend the Sicilian pesto for a few seconds until you get a thick and slightly grainy sauce (5). Drain the pasta al dente, keeping aside a little of its cooking water. Dress it with the Sicilian pesto (6) and, if it turns out too dry, dilute the pesto with a little pasta cooking water.
Serve the pasta with Sicilian pesto immediately, if desired garnished with more grated Parmesan.
Storage
Sicilian pesto can be stored in the refrigerator, closed in a glass jar, for a maximum of two days, provided that very fresh ricotta is used.
Tips and Variations
For a stronger flavor, you can replace the Parmesan, in whole or in part, with Pecorino.
Almonds can also be replaced, in whole or in part, with pine nuts.
