For the best flavor, use high-quality Parmigiano-Reggiano and fresh basil leaves. Seeding the tomatoes is crucial for achieving a thicker pesto that adheres well to pasta. Adjust the amount of garlic to your preference. A little goes a long way! To toast the pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch them carefully, as they can burn quickly. If you don't have a mortar and pestle, you can use a food processor, but be careful not to over-process the pesto. Pulse the ingredients until they are finely chopped, but still retain some texture.
Pesto alla Siciliana
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS6
Transport yourself to the sun-drenched shores of Sicily with this vibrant pesto. A delightful twist on the classic, it blends the richness of ricotta and the sweetness of ripe cherry tomatoes with fragrant basil and nutty pine nuts. This pesto is an ode to simple, fresh ingredients, perfect for coating your favorite pasta and delivering a taste of the Mediterranean.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol6 mg
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Fiber1 g
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Protein5 g
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Saturated Fat4 g
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Sodium148 mg
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Sugar0 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a mortar, combine the Parmigiano-Reggiano cheese, extra-virgin olive oil, basil leaves, pine nuts, and minced garlic. (5 minutes)
02
Step
15 mins
Using a pestle, crush the ingredients together until you achieve a finely ground pesto, ensuring it retains a slightly rustic texture. (10-15 minutes)
03
Step
3 mins
In a mixing bowl, gently fold together the prepared pesto, diced cherry tomatoes, and creamy ricotta cheese. (3 minutes)
04
Step
2 mins
Season generously with salt and freshly ground black pepper to enhance the flavors. (2 minutes)
05
StepServe immediately over your favorite pasta or store in an airtight container in the refrigerator for up to 3 days.
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RECIPE REVIEWS
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Please Rate
Noemie Langosh
Jul 2, 2025The instructions were easy to follow, and the pesto turned out perfectly. Thank you!
Colton Farrell
Jul 1, 2025I used a food processor instead of a mortar and pestle, and it still tasted great, though I'll try the traditional method next time.
Nash Gerlach
Jul 1, 2025So fresh and flavorful! I served it with spaghetti, and it was a perfect match.
Tressie Gleichner
Jun 30, 2025I've made this recipe several times, and it's always a hit. The fresh ingredients really shine.
Ruthie Tromp
Jun 30, 2025My family loved this pesto! Even my picky eaters enjoyed it.
Ruben Lemke
Jun 29, 2025The toasted pine nuts made all the difference. I will definitely make this again.
Ben Damore
Jun 29, 2025This pesto is absolutely amazing! The ricotta adds such a creamy and unexpected touch.