in Italy

Sicilian pesto

updated

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Ingredients for 4 servings:

  • 500 g tomatoes, very ripe
  • 50 g pine nuts
  • 150 ml extra virgin olive oil
  • 2 cloves garlic, crushed
  • Basil, a large handful
  • 100 g Parmesan, freshly grated
  • 150 g ricotta
  • Black pepper, freshly ground
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the tomatoes, remove the seeds and liquid, and chop finely. Place them in a tall container. Wash and dry the basil, then add the pine nuts, ricotta, garlic, Parmesan, and olive oil. Puree everything with a hand blender. Season with salt and freshly ground pepper. Now cook the pasta, mix it with the pesto, and you’ve got a delicious meal in no time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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