Pesto alla Siciliana Recipe Guide
Pesto alla Siciliana
Equipment
- Equipment Needed: Food processor, roasting pan (optional for tomatoes), blender (optional)
Ingredients
- Ingredients:
- 1 cup 150g sun-dried or fresh cherry tomatoes (roasted for extra flavor)
- 1/2 cup 75g almonds (blanched or whole)
- 1/2 cup 125g ricotta cheese
- 2 cloves garlic
- 1/4 cup 60ml extra virgin olive oil
- 1/4 cup 25g grated Parmesan cheese (or Pecorino Romano for a more authentic Sicilian touch)
- Fresh basil leaves a handful
- Salt and pepper to taste
- Optional Variations/Substitutions:
- For Dairy-Free or Vegan: Omit the ricotta and Parmesan. Instead use cashews or a non-dairy cream cheese and nutritional yeast for a cheesy flavor.
- Nut-Free: If you have nut allergies substitute almonds with sunflower seeds or pumpkin seeds.
- Spicy Kick: Add a pinch of red pepper flakes for some heat!
- Extra Creamy: For a more indulgent pesto you can add a tablespoon of cream cheese or a little extra ricotta.
Instructions
- Method:
- Roast the Tomatoes (if using fresh):
- Preheat your oven to 375°F (190°C).
- Cut the cherry tomatoes in half and place them on a baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper.
- Roast for about 10-12 minutes, or until softened and slightly caramelized. Let them cool for a minute before blending.
- Toast the Almonds:
- If your almonds aren’t roasted, toast them in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. This step intensifies their flavor.
- Blend the Ingredients:
- In a food processor or blender, combine the roasted tomatoes, almonds, garlic, ricotta, Parmesan (if using), and fresh basil. Pulse a few times until the ingredients are well combined but still have some texture.
- Gradually add olive oil while blending until you achieve your desired consistency smooth or slightly chunky, depending on your preference.
- Taste and Adjust:
- Taste your pesto and adjust seasoning with salt, pepper, or additional cheese as needed.
- For a richer, smoother pesto, you can add a touch more olive oil or ricotta to the mix.
- Serve and Enjoy:
- Toss your pesto with your favorite pasta (spaghetti, linguine, or even penne work wonderfully) or serve it on grilled meats, roasted vegetables, or as a spread.
- Garnish with additional fresh basil and a sprinkle of Parmesan for an extra burst of flavor!
Pesto alla Siciliana is a variation of the classic Italian pesto, and it’s packed with flavor. This Sicilian version incorporates the richness of roasted tomatoes, almonds, and ricotta cheese, offering a creamy, nutty, and slightly tangy twist. From my own personal experience, I can say that this pesto is perfect for pasta, but you can also use it as a topping for grilled meats, veggies, or even as a spread on crusty bread. It’s an absolute gem.
Let me show you how I make it:
Notes on What to Expect When Making Pesto alla Siciliana:
- Texture:
The pesto should be creamy yet slightly chunky, depending on how much you blend or pulse the ingredients. The ricotta adds a rich creaminess, while the almonds provide a subtle crunch. The tomatoes contribute to a slightly juicy, smooth consistency. It’s a perfect balance of creamy, nutty, and fresh! - Flavor Profile:
You’ll get a savory, tangy flavor from the roasted tomatoes and ricotta, with a slight nuttiness from the almonds. The Parmesan (or Pecorino Romano) brings in some sharpness, while the fresh basil adds an aromatic, herbaceous freshness. If you used roasted tomatoes, expect a subtle smokiness too. - Color:
The pesto will have a vibrant red-orange color from the tomatoes and almonds, slightly different from the traditional green pesto. It looks rich and appetizing, making it visually appealing for any dish. - Versatility:
You might find yourself using this pesto in a variety of dishes: pasta, sandwiches, roasted vegetables, grilled chicken, or even as a dip. It’s versatile and adds a unique, bold flavor to anything it touches. - Slightly Creamy Consistency:
If you prefer a thicker pesto, feel free to reduce the olive oil, or use more almonds or ricotta. For a thinner consistency, just add more oil or a splash of pasta cooking water when mixing it with your pasta. - Freshness:
Expect the pesto to taste freshest when made and used within a couple of days. You can store it in an airtight container in the fridge for up to 4-5 days, or freeze it for longer storage (though the texture may change slightly after freezing).
Making Pesto alla Siciliana is a fun and rewarding process. The flavors will remind you of the sun-drenched Sicilian coast, and it’ll add a special touch to any meal you serve.
Recipe Overview:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Time to Stand: 0 minutes (no resting time required)
- Total Time: 25 minutes
- Ease of Cooking: Easy
- Servings: 4-6
- Calories per Serving: 250 kcal (approx.)
- Cost of Ingredients: $8-$12 (depending on where you shop)
- Cuisine: Italian
- Course: Sauce, Condiment
- Equipment Needed: Food processor, roasting pan (optional for tomatoes), blender (optional)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pesto alla siciliana now.
Ingredients:
- 1 cup (150g) sun-dried or fresh cherry tomatoes (roasted for extra flavor)
- 1/2 cup (75g) almonds (blanched or whole)
- 1/2 cup (125g) ricotta cheese
- 2 cloves garlic
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (25g) grated Parmesan cheese (or Pecorino Romano for a more authentic Sicilian touch)
- Fresh basil leaves (a handful)
- Salt and pepper to taste
Optional Variations/Substitutions:
- For Dairy-Free or Vegan: Omit the ricotta and Parmesan. Instead, use cashews or a non-dairy cream cheese and nutritional yeast for a cheesy flavor.
- Nut-Free: If you have nut allergies, substitute almonds with sunflower seeds or pumpkin seeds.
- Spicy Kick: Add a pinch of red pepper flakes for some heat!
- Extra Creamy: For a more indulgent pesto, you can add a tablespoon of cream cheese or a little extra ricotta.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pesto alla siciliana now.
Method:
- Roast the Tomatoes (if using fresh):
- Preheat your oven to 375°F (190°C).
- Cut the cherry tomatoes in half and place them on a baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper.
- Roast for about 10-12 minutes, or until softened and slightly caramelized. Let them cool for a minute before blending.
- Toast the Almonds:
- If your almonds aren’t roasted, toast them in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. This step intensifies their flavor.
- Blend the Ingredients:
- In a food processor or blender, combine the roasted tomatoes, almonds, garlic, ricotta, Parmesan (if using), and fresh basil. Pulse a few times until the ingredients are well combined but still have some texture.
- Gradually add olive oil while blending until you achieve your desired consistency smooth or slightly chunky, depending on your preference.
- Taste and Adjust:
- Taste your pesto and adjust seasoning with salt, pepper, or additional cheese as needed.
- For a richer, smoother pesto, you can add a touch more olive oil or ricotta to the mix.
- Serve and Enjoy:
- Toss your pesto with your favorite pasta (spaghetti, linguine, or even penne work wonderfully) or serve it on grilled meats, roasted vegetables, or as a spread.
- Garnish with additional fresh basil and a sprinkle of Parmesan for an extra burst of flavor.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pesto alla siciliana now.
What to Expect:
This pesto has a rich, creamy texture and a balanced blend of sweet tomatoes, savory almonds, and tangy cheese. It’s a versatile sauce that will transform any dish, bringing a burst of Sicilian sunshine to your table. It’s especially great when paired with summer pasta dishes, and if you’re using it as a topping for grilled veggies, the warm, smokey notes pair beautifully.
Nutritional Information Per Serving (based on 4 servings):
- Calories: 250 kcal
- Protein: 6g
- Fat: 22g
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 3g
- Sodium: 150mg
Tips:
- Storage: If you have leftovers, store the pesto in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3 months—just leave out the cheese if you plan to freeze it and add it fresh when you serve.
- Pasta Water: When tossing with pasta, reserve a little pasta water to help loosen the pesto and make it creamier.
- Make Ahead: This pesto is even better the next day as the flavors continue to develop, so feel free to make it ahead of time!
So…
Has this guide made making Pesto alla Siciliana seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below! I love hearing feedback from real people like you, so please leave your honest comment!
This recipe is simple, flavorful, and versatile, perfect for beginner cooks who want to add something a little different to their pasta repertoire. Enjoy making this unique Sicilian twist on pesto.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
