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Sicilian Tomato Almond Pesto

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Coley Cooks
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Recipe Information

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Sicilian Tomato Almond Pesto

Cultural Context

Originating from Sicily, this vibrant pesto combines the region's sun-dried tomatoes and almonds, offering a unique twist on traditional basil pesto. It's a staple in Sicilian cuisine, often served with pasta or as a spread, celebrating local ingredients. Today, variations can be found globally, adapting to different tastes and dietary needs.

ItalianITmain
15 min
easy
4 servings
Servings4
2 cloves garlic
fresh tomatoes
basil leaves
skinless slivered almonds
extra virgin olive oil
black pepper
pecorino romano cheese
salt

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

almonds

๐Ÿฅ—Healthier: walnuts

๐Ÿ’ฐCheaper: peanuts

Walnuts are healthier, while peanuts are more budget-friendly.

1

Peel 2 big cloves of garlic.

2

Roughly chop a few fresh tomatoes, whatever variety you have on hand.

3

Remove the big stems from a bunch of basil, using only the leaves.

4

Place the garlic and a little salt in the bowl of a food processor and process until finely chopped.

5

Add in the tomatoes, skinless slivered almonds, basil leaves, and lots of good quality extra virgin olive oil.

6

Add freshly cracked black pepper to taste.

7

Pulse everything together until coarsely chopped.

8

Add in some salty finely grated pecorino romano cheese and pulse again a few times until smooth but still textured.

9

Pour the mixture into a bowl and drizzle a thin layer of extra virgin olive oil over the top to help preserve color and flavor.

Cooking Techniques

blending

Equipment Needed

food processor

Spice Level:

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Allergens

tree-nutsmilk

Also Known As

Pesto TrapaneseSicilian Pesto
Local Name: Pesto di Pomodoro e Mandorle Siciliano

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