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pesto alla siciliana - white brick background, on a wooden table, a bottle of olive oil, a mortar and pestle in marble ona. napkin, in front a cup with pesto sauce ona. yellow napkin, a wooden spoon, some basil leaves and pine nuts spreads around

Pesto Alla Siciliana

Cristina
This delicious pesto alla Siciliana is the perfect quick pasta sauce you can try! It works well as a dip for your favourite appetizer and as a sandwich spread to level up your snacks.
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine Italian
Servings 1 250ml jar

Ingredients
  

  • 500 g vine tomatoes
  • 100 g parmesan
  • 50 g pine nuts
  • 140 ml extra virgin olive oil
  • 150 g ricotta
  • 1 clove of garlic
  • 20 g basil
  • salt
  • pepper

Instructions
 

  • Wash the tomatoes and basil thoroughly and pat them dry with a cloth. 
  • Add the tomatoes, parmesan, ricotta, pine nuts, olive oil, basil, and garlic in a blender or food processor. 
  • Blend it for a couple of minutes or until you reach your preferred texture. Then add salt and pepper. Blend again and taste, in case add more salt and pepper if you feel like it's missing. 
  • Transfer to an airtight container, add a drizzle of oil on top and refrigerate if now using straight away. Enjoy! 

Notes

  • You can refrigerate the pesto sauce for up to three days and can stay in the freezer for up to a month. 
  • Regular ricotta can be swapped for Sicilian ricotta which will make the pesto even tastier. Avoid adding salt in this case unless you have tasted it before. 
Keyword pesto alla siciliana