Pesto Alla Siciliana Recipe

Name: Pesto Alla Siciliana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium tomato; 50 gr. fresh ricotta (1/8 C. + 1 Tbsp.); 25 gr. ricotta salata (2 Tbsp.); 25 gr. parmesean (2 Tbsp.); 25 gr. pine nuts (2 Tsbp.); 25 g. almonds (approx. 20); 1 bunch basil; 1/2 clove garlic; 1 & 1/2 tsp. salt; 1 tsp. olive oil; 1 tsp. crushed red pepper (optional)

Servings: persons

1 medium tomato
50 gr. fresh ricotta (1/8 C. + 1 Tbsp.)
25 gr. ricotta salata (2 Tbsp.)
25 gr. parmesean (2 Tbsp.)
25 gr. pine nuts (2 Tsbp.)
25 g. almonds (approx. 20)
1 bunch basil
1/2 clove garlic
1 & 1/2 tsp. salt
1 tsp. olive oil
1 tsp. crushed red pepper (optional)

1
Cut tomato into small pieces and place them into a food processor.
2
Add the fresh ricotta.
3
Cut the ricotta salata and parmesean into small pieces, and add the to the food processor.
4
Add the pine nuts and almonds, and then the basil.
5
Chop the garlic and add it as well, along with the salt, olive oil.
6
Blend in the food processor until smooth.
7
Toss with short pasta cooked to al dente, and serve with a dusting of fresh grated parmesean on top.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium tomato, 50 gr. fresh ricotta (1/8 C. + 1 Tbsp.), 25 gr. ricotta salata (2 Tbsp.), 25 gr. parmesean (2 Tbsp.), and more.

Yes, Pesto Alla Siciliana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Alla Siciliana

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