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.
Ingredients
- 0.33 cups grated Parmigiano-Reggiano cheese
- 0.25 cups extra-virgin olive oil
- 1.5 ounces fresh basil leaves , stems removed
- 3 tablespoons pine nuts
- 1 clove garlic , minced
- 2 cups cherry tomatoes , seeded and diced
- 0.5 cups ricotta cheese
- salt and ground black pepper to taste
Instructions
-
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
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