Pesto alla Siciliana

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This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.

Submitted by Buckwheat Queen
Updated on January 14, 2022
3
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • ⅓ cup grated Parmigiano-Reggiano cheese

  • ¼ cup extra-virgin olive oil

  • 1 ½ ounces fresh basil leaves, stems removed

  • 3 tablespoons pine nuts

  • 1 clove garlic, minced

  • 2 cups cherry tomatoes, seeded and diced

  • ½ cup ricotta cheese

  • salt and ground black pepper to taste

Directions

  1. Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.

  2. Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts (per serving)

211 Calories
20g Fat
5g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 211
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 19%
Cholesterol 6mg 2%
Sodium 148mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 5g 10%
Vitamin C 17mg 19%
Calcium 102mg 8%
Iron 1mg 8%
Potassium 250mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.