Ingredients for Sicilian Tomato Pesto
- 1/4 cup pine nuts
- 1 cup fresh basil leaves
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/4 teaspoon crushed red pepper flakes
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- salt & freshly ground black pepper, to taste
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How to Make Sicilian Tomato Pesto
- Toast the pine nuts: Heat a small skillet over medium-high heat. Add the pine nuts and cook, stirring constantly, until golden brown (3-4 minutes). Immediately remove from the pan and set aside to cool.
- Blend the basil mixture: In a blender or food processor, combine the basil leaves, garlic, toasted pine nuts, and olive oil. Process until completely smooth, stopping to scrape down the sides as needed.
- Incorporate cheese and spice: Add the grated Pecorino Romano cheese and crushed red pepper flakes. Pulse a few times until a thick paste forms.
- Gently fold in tomatoes: Transfer the pesto to a medium bowl. Gently fold in the halved cherry or grape tomatoes.
- Season and serve: Season the pesto with salt and freshly ground black pepper to taste. Serve immediately or chill for later use. Enjoy with your favorite pasta, as a pizza topping, or spread on crostini!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
32g
Carbs
4g
