Print

Sicilian Tomato Pesto

Sicilian Tomato Pesto
Print Recipe

Sicilian Tomato Pesto is a fresh, vibrant sauce combining sun-dried tomatoes, fragrant basil, olives, nuts, and cheese with olive oil and lemon juice. Ready in under 20 minutes, this versatile pesto enhances pasta, sandwiches, dips, and grilled dishes with bold Mediterranean flavors, evoking the sunny Sicilian countryside.

Ingredients

Scale

Main Ingredients

  • 1 cup sun-dried tomatoes (if large, chopped)
  • 1 cup fresh basil leaves, rinsed and dried
  • 2–3 garlic cloves, peeled
  • 1/3 cup pine nuts or almonds (lightly toasted if preferred)
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup grated Parmesan or Pecorino cheese
  • 1/3 to 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations

  • For vegan: substitute cheese with 3 tablespoons nutritional yeast
  • Nut-free option: replace nuts with roasted sunflower seeds
  • For spicy kick: add pinch of red pepper flakes
  • Herb variations: add fresh oregano or mint along with basil
  • Add 1/2 cup roasted red peppers for sweetness and smokiness

Instructions

  1. Prepare the Ingredients: Rinse fresh basil leaves and set them aside to dry. Chop sun-dried tomatoes if large for easier blending. Peel the garlic cloves.
  2. Blend the Base: In a food processor, combine sun-dried tomatoes, garlic, nuts (pine nuts or almonds), and Kalamata olives. Pulse until finely chopped but still retaining some texture.
  3. Add Herbs and Cheese: Add fresh basil leaves and grated Parmesan or Pecorino cheese to the mixture. Pulse briefly to mix while keeping the vibrant green color of the basil.
  4. Incorporate Olive Oil and Lemon Juice: Slowly drizzle in extra virgin olive oil and fresh lemon juice while blending to achieve a smooth, balanced consistency.
  5. Season and Adjust: Taste your pesto and season with salt and pepper. Adjust texture and acidity by adding more olive oil or lemon juice as preferred.

Notes

  • Use high-quality olive oil and fresh herbs for the best flavor.
  • Do not over-process; pulse to retain some texture for a chunky pesto.
  • Lightly toast nuts to enhance nuttiness before adding to the processor.
  • Start with less lemon juice and add gradually to prevent overpowering acidity.
  • Store pesto with a thin layer of olive oil on top to prevent oxidation and maintain color.
  • Store in an airtight container in the refrigerator for up to one week.
  • Freeze pesto in ice cube trays for up to three months; thaw overnight in the fridge or warm gently before use.

Nutrition

Keywords: Sicilian tomato pesto, sun-dried tomato pesto, Italian pesto recipe, tomato basil sauce, Mediterranean sauce, gluten free pesto

Find it online: https://ninagourmet.com/sicilian-tomato-pesto/