Metric:
500gr Tomatoes
( or Dried Tomatoes )
200gr Basil
100ml Extra Virgin Olive Oil
100gr Parmesan Cheese
( powder )
50gr Pine Nuts
10gr Ricotta Cheese
2 Cloves Garlic
Salt and Black Pepper
( to taste )
TRADITIONAL ITALIAN RECIPE: Let's take the Ligurian classic Green Pesto on a trip to the south of Italy by adding brightness and heat from unique-to-Sicily ingredients.
Almost everyone is familiar with Pesto alla Genovese, the green garlic-and-basil sauce that's one of the symbols of Ligurian cuisine. The verb pestare means to stomp on, or to crush, and therefore the word pesto describes a process more than a product. Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So is Pesto alla Siciliana, which is made with tomatoes rather than basil.
This recipe is simple, but bursting with flavor. It’s not a basil-based pesto as you might be thinking, although there is some basil in the recipe.
I've experimented with rocket-walnut pesto, spinach-peanut pesto and even one with sun-dried tomatoes. But this traditional recipe is as authentic as it gets.
A few tips to cook pasta right:
- Cook in plenty of water so the pasta has enough space to swim around and not stick to each other.
- The water should be adequately salted, it should taste like the sea water, is what the Italians say.
- Do not add any oil to the water to cook pasta or the sauce will not stick to it.
- Do not overcook the pasta, it should have a bite to it - i.e. al dente.
Skill Level:  |
Time: 15 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Wash the Tomatoes.
02 - Cut Tomatoes in small pieces and put into blender.
03 - Add in Parmesan Cheese, Ricotta Cheese, Pine Nuts, Garlic, Extra Virgin Olive Oil, Salt, Pepper, Basil Leaves.
04 - Blend everything.
Notes:
- If you are using fresh ingredients you can store the Sicilian Pesto for a couple of days in the refrigerator.
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| Written by: Uncut Recipes | Disclaimer |
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