Sicilian Pesto

Name: Superfood Sicilian Pesto
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2

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In the United States, the term "pesto" has become synonymous with the Genovese basil-and-pignoli paste that became popular here in the '70s. Traveling through Italy, though, you will quickly come to realize that pesto looks and tastes different from region to region and refers to a wide and delicious variety of herby pastes, all made with the ingredients that are most plentiful locally. I'm obsessed with this pale orange version from the South of Italy. The bright astringency of cherry tomatoes and nutty flavor of almonds make it a sweeter, brighter pesto than what you're probably accustomed to, and it's such a great complement to seafood, cheese, and pasta.

Use this pesto for: Pastas and pasta salads, dip for crudités or seafood steamed vegetables, crostini.

Superfood Sicilian Pesto

Rated 5.0 stars by 1 users

Prep Time

5 minutes

Cook Time

5 minutes

Ingredients

½ cup slivered almonds

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1 pint cherry tomatoes
1 cup (lightly packed) fresh basil leaves
1 garlic clove, roughly chopped
1½ teaspoons kosher salt
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil

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¾ cup freshly grated Parmigiano-Reggiano cheese

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Instructions

In a dry skillet, toast the almonds over medium heat just until fragrant and very lightly golden, 3 to 4 minutes. Spread on a plate to cool for a few minutes, then transfer to a food processor.
Add the tomatoes, basil, garlic, salt, and pepper flakes to the food processor and pulse until finely chopped. With the machine running, slowly stream in the oil. Add the cheese and pulse once or twice to combine.
Store the pesto in a jar with a tight-fitting lid in the refrigerator for up to 2 weeks.