Pesto alla Siciliana (Summer Pasta) | Original Italian Recipe

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are more affordable and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Wash the cherry tomatoes.

Place the cherry tomatoes into the mixer.

Peel the clove of garlic, cut it in half, and add it to the mixer.

Wash the basil leaves with a moist cloth, peel off the leaves, and add them to the mixer.

Add the pine nuts to the mixer.

Add 150 grams of ricotta cheese to the mixer.

Add olive oil to the mixer, adjusting based on desired consistency.

Add salt to the mixer, adjusting to taste.

Close the mixer and blend the ingredients together.

Check the consistency of the pesto and adjust with more oil for a liquid texture or more ricotta for a creamier texture.

Store the pesto alla siciliana in a glass container in the fridge for up to 2 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens