Liguria isn't the only Italian region to proffer up pesto sauce. Sicilian pesto is an equally enticing alternative to the classic version with basil.
Its colors and flavors hold transportive powers – thanks a good part to the tomatoes, which along with almonds and ricotta, comprise the base of the recipe. The tomatoes up the creamy factor, resulting in the perfect consistency for pasta-clinging. This Sicilian pesto can be made in a matter of minutes and it works just as well as on bruschetta and crostini as it does on pasta.
Like most regional recipes, Sicilian pesto is made differently depending on the city, family, or ingredients available. So, in addition to the classic version, we also included a few variations below. Combining everything in a blender is the easiest way to make it, though if you have the time (and the patience), you can use a mortar and pestle, which results in a slightly coarser consistency.
Sicilian Pesto Recipe
Ingredients:
1 lb. vine tomatoes
5 oz. ricotta
¾ cup extra-virgin olive oil
4 oz. Parmigiano Reggiano
⅓ cup skinned almonds
1 bunch basil
1 clove garlic
salt
pepper
Method:
Toast the almonds in a pan for 2-3 minutes over medium-low heat, which enhances their flavor and aroma. Stir constantly, making sure they don’t burn and that they toast evenly on both sides.
Make X-shaped incisions on the top of the tomatoes. Blanch them for a few moments in boiling water and let them cool – doing this makes it easy to peel their skin.
Chop the tomatoes into small pieces and put them in the mixer together with the basil, toasted almonds, and the garlic clove. Begin to blend, then add the Parmigiano, ricotta, extra-virgin olive oil and continue to blend until a smooth mixture forms. Add salt and pepper to taste.
Sicilian Pesto Variations
You can modify the classic recipe as you see fit. Almonds can be partially or completely replaced with pine nuts or even with pistachios. You can also swap the Parmigiano for Pecorino.
Some versions of Sicilian pesto use sun-dried tomatoes, which have a more intense flavor than there fresh ones. If you use oil-preserved sun-dried tomatoes, reduce the amount of oil and salt in the recipe. If using sun-dried tomatoes that are not preserved in oil, rehydrate them in water for about twenty minutes beforehand, and dry them well before use. The ricotta can be made from sheep or cow milk, fresh or aged, but there are also recipes that don’t use it at all, such as pesto alla Trapanese. This pesto from Trapani is usually served with a fresh pasta shape known as busiate – but you can enjoy it with whatever pasta you wish.