Delicious Sicilian Pesto
Bright, nutty, and bursting with fresh Mediterranean flavor, this Sicilian Pesto (also known as Pesto alla Trapanese) swaps basil for sun-ripened tomatoes and almonds. Toss it with pasta, spoon it over grilled veggies, or use it as a zesty spread. A vibrant twist on classic pesto you’ll love!
Ingredients
- 1 cup cherry tomatoes or 2 medium ripe tomatoes, peeled and chopped
- ½ cup fresh basil leaves packed
- ⅓ cup blanched almonds lightly toasted for extra flavor
- 2 cloves garlic
- ⅓ cup grated pecorino romano or parmesan cheese optional for vegan
- ⅓ cup extra virgin olive oil
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Blend the Ingredients:
- In a food processor or high-speed blender, combine tomatoes, basil, almonds, garlic, and cheese (if using). Pulse until roughly chopped.
- Add the Oil:
- With the motor running, slowly drizzle in the olive oil until the pesto becomes creamy but still slightly chunky.
- Season:
- Taste and season with salt, black pepper, and red pepper flakes if desired.
- Use or Store:
- Serve immediately tossed with hot pasta, or transfer to a jar and refrigerate for up to 4–5 days.
Notes
- To make it vegan, omit the cheese or replace with 1 tbsp nutritional yeast.
- Use roasted almonds for a deeper flavor, or sub with pine nuts for a more classic pesto vibe.
- Great with bucatini, fusilli, or spread over toasted bread.