The light Sicilian pesto is a lighter version of the traditional Sicilian pesto.
The light Sicilian pesto is a fresh, fragrant, and fast dressing made from raw blended cherry tomatoes.
It is customizable to taste, so light Sicilian pesto my way but also your way!
It is prepared without cooking in a few minutes and is perfect for summer, to season and flavor summer dishes.
Even if you use a low-fat cheese, it remains a source of fat, so to prepare a light cherry tomato pesto: cheese, oil, and other fats like nuts should be used in moderation.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- cherry tomatoes (6 berries)
- basil or mint (6-8 large leaves)
- 1.4 oz cheese (aged or fresh)
- 2 tbsp nuts (pistachios or almonds or hazelnuts or walnuts or pine nuts)
- 1 pinch salt (if you use fresh cheese)
- 1 pinch mixed peppercorns (ground)
- 1 tsp extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Chopper or Mixer
Preparation
You can use different varieties of cherry tomatoes: cherry, datterino, perino, mini San Marzano.
Wash the tomatoes thoroughly.
Cut and remove the stem part if you consider it appropriate.
Cut each berry vertically in half.Wash and dry the basil or mint leaves, gently patting them with kitchen paper.
Prepare the aged cheese in pieces – caciocavallo ragusano, grana padano or parmigiano reggiano, pecorino – or the fresh cheese – ricotta.
Prepare a handful of nuts: pistachios or almonds or hazelnuts or walnuts or pine nuts.
Pour into the mixer:
– a handful of nuts;
and chop.Add:
– the cherry tomatoes;
– the fragrant leaves;
– the aged cheese in pieces or the fresh cheese;
– a pinch of salt if using fresh cheese;
– a pinch of pepper;
– a drizzle of raw olive oil;
and blend until reaching the desired consistency.Your light Sicilian pesto is ready.
Enjoy your meal!
It adds creaminess and taste with lightness:
– instead of béchamel in lasagna, cannelloni, or baked pasta;
– as a dressing for pasta and rice;
– as a sauce for crepes, flatbreads, wraps;
– as a sauce for raw vegetables for pinzimonio or appetizers;
– spreadable for bruschetta, crostini, and canapés;
– topping for pizza or focaccia after baking.You can turn the pasta with light Sicilian pesto into a one-dish meal using the cheese portion provided in your dietary plan.
Storage, Tips, and Variations
Add a clove of garlic if you love strong flavors.
Some variations:
– with grana and almonds;
– with pecorino and walnuts;
– with ricotta and pistachios.
Respect the combinations and portions of your dietary plan.
Be cautious with cheeses and nuts: use them wisely and don’t go overboard with the oil.
The version with ricotta is generally lighter.
You can prepare a lactose-free version using a naturally lactose-free aged cheese or lactose-free ricotta.
You can prepare a vegan version using plant-based ricotta.
You can store the light Sicilian pesto in the refrigerator for 1-2 days in a glass jar with a tight lid, covered with a drizzle of oil.
FAQ (Questions and Answers)
Can I skip the oil?
Yes, if you want a lighter dressing.
