It's a common misconception that pesto is just one thing: the green one from Genoa! While I absolutely love pesto alla Genovese, the world of pesto doesn't stop there. There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto - also known as "Pesto alla Trapanese". What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. The addition of tomatoes gives the entire sauce a much lighter, brighter flavor.

This is such a great condiment to have on hand during summer. I like to keep it in a jar and use it as needed over the course of a few days! It's so good tossed with pasta and a bit of fresh mozzarella, used on crostini, served with grilled proteins or veggies, and even just as a condiment on a cheese board. This Sicilian tomato pesto adds such a refreshing, summery flavor to every dish!


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Sicilian Pesto

Category

condiment Side Dish

Servings

8

Prep Time

15 minutes

Cook Time

10 minutes

Image of Sicilian Pesto

Ingredients

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  • 1/2 cup toasted slivered almonds
  • 1 clove garlic (peeled and smashed)
  • 1 cup packed basil leaves

  • 2 cans Corbara tomatoes, drained (or 1 pint fresh cherry tomatoes)

  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil

  • ¾ cup freshly grated Pecorino or Parmigiano cheese

  • 1 box Giadzy pasta, such as caserecce

Instructions

  1. In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the Pecorino.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  3. In a serving bowl, toss the cooked pasta with the pesto. Top with extra pecorino, basil, and a drizzle of olive oil if desired.
gluten free
vegetarian