Sun-dried tomato pesto and ricotta Sicilian-style, or Trapanese pesto with ricotta and sun-dried tomatoes — ideal for dressing homemade busiate and more. On the blog, Sicilian cuisine is certainly predominant, so how could I not prepare the most famous Sicilian pesto, with the addition of ricotta?
I adore sun-dried tomatoes; with them I prepare sun-dried tomato pâté with almonds and walnuts, stuffed sun-dried tomatoes, semolina bread with sun-dried tomatoes and many, many others. Since sun-dried tomatoes can star in so many recipes, how could I not include the Sicilian pesto with ricotta? A traditional recipe made from dried tomatoes, almonds, oil, cheese and ricotta which, enriched by the fresh scent of basil, becomes a great condiment for bread, bruschetta and especially maccheroni al ferretto and Trapani busiate.
Want to discover with me how to make ricotta and sun-dried tomato pesto Sicilian-style? Follow me in the kitchen and you’ll see that in 5 minutes you can bring a simple and delicious preparation to the table. As always, before anything else, remember that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile . I almost forgot: don’t miss the special dedicated to many homemade pesto recipes you absolutely must try!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz sun-dried tomatoes in oil
- 1/3 cup almonds (about 1.4 oz)
- 1/2 cup grated Parmesan (or pecorino or a mix of both)
- 1 bunch basil
- to taste extra virgin olive oil (about 5 1/2 tbsp (approx 80 g))
- 1 clove garlic
- 1/2 cup ricotta
Tools
- Blender
Preparation
If you buy sun-dried tomatoes (not already packed in oil), I recommend blanching them for a few minutes and drying them thoroughly with a clean cloth — this will remove some of the salt and make them softer. If possible, use the ones packed in oil, drained: they are better, softer, less salty and very tasty.
Gather all the ingredients in the blender jar and blend until you obtain as smooth a cream as possible.
The pesto is ready to dress pasta and crostini; for pasta I recommend thinning it with a little of the cooking water.
Storage and tips
Tips and storage
The pesto keeps in the refrigerator for 2 days, well sealed in an airtight container. You can also portion it into cubes or small cups and freeze it.
With this amount of pesto I seasoned about 3.3 lb of spaghetti.
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