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Sicilian Tomato Pesto

Sicilian Tomato Pesto
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Sicilian Tomato Pesto is a vibrant and fresh Italian sauce bursting with sun-ripened cherry tomatoes, aromatic basil, toasted nuts, and rich Pecorino cheese. Perfect for pasta, bruschetta, dips, or as a flavor enhancer for meats and vegetables, this quick and easy recipe captures authentic Sicilian tradition with bold, complex flavors in under 20 minutes.

Ingredients

Scale

Fresh Ingredients

  • 1 cup ripe cherry tomatoes, washed and halved
  • 1–2 garlic cloves, peeled
  • 1 cup fresh basil leaves

Nuts

  • 1/4 cup toasted almonds or pine nuts

Oils & Dairy

  • 1/3 cup extra virgin olive oil
  • 1/4 cup grated Pecorino or Parmesan cheese

Seasonings (optional)

  • 1/4 teaspoon red pepper flakes (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Toast the Nuts: Lightly toast the almonds or pine nuts in a dry pan over medium heat. Stir frequently to avoid burning and to bring out their natural oils and enhance flavor.
  2. Blend Fresh Tomatoes and Garlic: Add the halved cherry tomatoes and peeled garlic cloves to a food processor. Pulse gently to break down the tomatoes slightly, keeping some texture intact.
  3. Add Basil and Nuts: Add fresh basil leaves and the toasted nuts to the processor. Pulse a few more times to combine into a chunky but cohesive mixture.
  4. Incorporate Olive Oil and Cheese: Slowly drizzle in the extra virgin olive oil while pulsing to create a creamy consistency. Add grated Pecorino or Parmesan cheese, then season with sea salt, freshly ground black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
  5. Final Blend and Serve: Give the pesto one last quick pulse until you achieve a perfect balance of slightly coarse and smooth texture. Serve immediately or store properly for later use.

Notes

  • Choose the ripest and freshest cherry tomatoes for the best flavor.
  • Do not overblend the pesto to maintain desirable texture and avoid it becoming too watery or paste-like.
  • Toast nuts evenly by stirring frequently to prevent burning.
  • Add olive oil gradually to control pesto consistency.
  • Store pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and discoloration.
  • Use short to medium pasta shapes like penne, fusilli, or orecchiette for best pairing.
  • To freeze, portion pesto into ice cube trays, freeze, then store cubes in a freezer-safe bag for up to 3 months.
  • Consume refrigerated pesto within 3 to 4 days for optimal freshness.

Nutrition

Keywords: Sicilian tomato pesto, Italian pesto, tomato sauce, fresh pesto recipe, Mediterranean sauce, gluten free pesto

Find it online: https://recipesemilly.com/sicilian-tomato-pesto/