Why Sicily's Pesto is BETTER

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

almonds

🥗Healthier: pine nuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar texture at a lower cost.

Remove the core from 3 pounds of Roma tomatoes and slice them in half.

Place the halved tomatoes on a rack over a sheet tray lined with parchment paper.

Drizzle the tomatoes with 2 tablespoons of olive oil and season with coarse salt and freshly cracked black pepper.

Roast the tomatoes in the oven at 450°F convection or 475°F fan off for 30 minutes.

In a large non-stick skillet, add 1 cup of slivered skin almonds and toast them over medium heat for 4 to 6 minutes, stirring frequently until about 25 to 30% are lightly browned.

Grate 8 oz of Pecorino Romano cheese and set aside.

Once the tomatoes are roasted, allow them to cool to room temperature, keeping the seeds and 'tomato jelly' for flavor.

In a blender, add the room temperature roasted tomatoes, toasted almonds, and grated Pecorino Romano cheese.

Blend starting at low speed and gradually increasing to high until the mixture is smooth.

Add 1/2 cup of olive oil, 1 cup of packed fresh basil leaves, 6-8 fresh mint leaves, and 4-5 cloves of garlic confit to the blender.

Season with coarse salt and freshly cracked black pepper, then blend on high until completely smooth.

Taste and adjust seasonings, adding 1-1.5 tablespoons of balsamic vinegar and blending again to incorporate.

In a large pot of boiling water, add enough salt to make it taste as salty as the ocean, then add 1 pound of pasta and cook for about 10 minutes.

Halfway through cooking the pasta, pour half of the pesto sauce into a large sauce pot to warm it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens