Teresa's Recipes
Sicilian Pesto
Experience a burst of Mediterranean flavors with this Sicilian pesto, a delightful twist on the traditional basil pesto. Infused with the rich sweetness of sun-dried tomatoes, the crunch of almonds, and the sharpness of pecorino cheese, this condiment is perfect for elevating any dish. Originating from the sun-soaked regions of Sicily, this pesto showcases the island's vibrant ingredients and culinary heritage. Whether slathered on toasted bread, tossed with your favorite pasta, or drizzled over grilled vegetables, this Sicilian pesto will transport your taste buds to the Italian coast.
Ingredients
- 1 cup, packed Sun-dried tomatoes
- 1 cup, packed Fresh basil leaves
- 1/2 cup, toasted Almonds
- 1/2 cup, grated Pecorino cheese
- 2 cloves, minced Garlic
- 2 tablespoons Lemon juice
- 1/2 cup, or as needed Extra virgin olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Condiment
- Prep Time: 15 minutes
- Calories: 220
- Fat: 20g
- Carbs: 6g
- Protein: 7g
- Sodium: 200mg
- Sugar: 1g
Instructions
- In a food processor, combine the sun-dried tomatoes, basil leaves, toasted almonds, grated pecorino cheese, minced garlic, lemon juice, salt, and black pepper.
- Pulse the mixture until the ingredients are well combined and form a thick paste. Scrape down the sides as needed.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency, adding more oil if you prefer a thinner texture.
- Taste the pesto and adjust the seasoning with additional salt or black pepper if needed.
- Transfer the Sicilian pesto to a clean jar or airtight container and refrigerate until ready to use. It can be stored for up to one week in the fridge.
- Serve the pesto as a spread on toasted bread, toss it with pasta for a quick meal, or use it as a sauce for grilled vegetables or meats.