SICILIAN TOMATO PESTO
Steps:
- Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
- Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
- Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.
PESTO ALLA SICILIANA
This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
- Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g
SICILIAN TOMATO PESTO
Make and share this Sicilian Tomato Pesto recipe from Food.com.
Provided by Chef Kate
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat and add the pine nuts.
- Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
- Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
- Stop and scrape down the sides.
- Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
- Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.
Nutrition Facts : Calories 439.6, Fat 41.6, SaturatedFat 6.6, Cholesterol 7.7, Sodium 192.2, Carbohydrate 12, Fiber 5, Sugar 4.6, Protein 9.1
SPAGHETTI WITH SICILIAN PESTO
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
- Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.
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