Description
A vibrant and flavorful Sicilian pesto featuring sun-dried tomatoes, almonds, and fresh basil, perfect for enhancing pasta, sandwiches, and grilled dishes. This easy-to-make condiment blends traditional Sicilian ingredients for a rich, textured sauce that can be whipped up in minutes.
Ingredients
Scale
Main Ingredients
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/3 cup blanched almonds
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3–1/2 cup extra virgin olive oil (as needed)
- 1 tablespoon tomato paste (optional, for deeper color)
- 1–2 tablespoons water (to thin, if desired)
Instructions
- Combine Ingredients: In a food processor, combine sun-dried tomatoes, blanched almonds, fresh basil leaves, grated Parmesan cheese, garlic cloves, salt, and black pepper. Pulse the mixture until it is finely chopped, creating a coarse blend.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil to form a smooth but textured pesto. Adjust the amount of oil to achieve your desired consistency.
- Enhance Color and Flavor: Optionally, add 1 tablespoon of tomato paste for deeper color and richer taste. Blend once more to incorporate evenly.
- Adjust Consistency: If the pesto is too thick, add 1 to 2 tablespoons of water and blend again until the desired texture is reached.
- Final Seasoning: Taste the pesto and adjust salt and pepper as needed. Serve immediately or transfer to an airtight container and refrigerate for up to one week.
Notes
- Sicilian pesto, also known as pesto alla Trapanese, is excellent tossed with pasta, spread on sandwiches, or drizzled over grilled vegetables or chicken.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Store pesto in an airtight container to preserve freshness and prevent oxidation.
- Use sun-dried tomatoes packed in oil for best flavor and texture.
