Sicilian Pesto

Sicilian pesto is a regional variant of the more famous Genoese pesto. Here is the recipe:

Ingredients

• 400 g of ripe tomatoes
• 100 g of peeled almonds
• 1 bunch of basil
• 1 or 2 cloves of garlic (depending on taste)
• 50 g of hard ricotta (such as salted ricotta)
• 50 g of grated pecorino cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. To begin, blanch the tomatoes for a few minutes, then cool them in ice water, and peel them. Cut the tomatoes in half, remove the seeds and juice, and chop the flesh into small pieces.
2. In a mixer, combine the almonds, garlic cloves, washed and dried basil, tomato pieces, hard ricotta in pieces, grated pecorino, a pinch of salt, and pepper.
3. Blend everything, gradually adding extra virgin olive oil until you obtain a smooth and fairly thick cream.
4. Taste and adjust the seasoning with salt if necessary. Your Sicilian pesto is ready to dress your favorite pasta, such as spaghetti or busiate.

With this base, you can experiment by adding extra elements, perhaps some mint leaves for a touch of freshness or substituting a portion of the almonds with pine nuts to bring it closer to the taste of Genoese pesto.

Curiosity

Sicilian pesto differs from the Ligurian one mainly due to the addition of tomatoes and almonds instead of pine nuts. These ingredients reflect the flavors and aromas of Sicilian cuisine, rich in Mediterranean influences and tastes.