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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 211 Calories

Ingredients

• 1 clove garlic, minced
• salt and ground black pepper to taste
• ½ cup ricotta cheese
• 3 tablespoons pine nuts
• ¼ cup extra-virgin olive oil
• ⅓ cup grated Parmigiano-Reggiano cheese
• 1 ½ ounces fresh basil leaves, stems removed
• 2 cups cherry tomatoes, seeded and diced

Recipe Instructions

Step 1

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.n

Step 2

Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.n