Chef Gianluca Deiana Abis: Pesto Alla Siciliana/ Sicilian Pesto
Prep. time: 15 minutes
Difficulty: 1 out of 5
1 lb Coppery tomatoes
1/2 cup Parmigiano Reggiano PDO
1/3 cup Extra virgin olive oil
1/4 cup Pine nuts
1/2 cup Cow milk ricotta
1 Clove garlic
1 bunch Basil
To prepare Sicilian pesto, wash and cut tomatoes in half. Remove the seeds and juice. Then wash the basil leaves and dry them with a cloth. Next, put tomatoes into a mixer, add basil leaves and pine nuts. Peel a clove of garlic and add it to the mixture together with the grated Parmesan and ricotta. Add salt and pepper to your taste.
After adding all the ingredients, pour in the oil . Mix it at low speed to desired creaminess. When the pesto has reached the right consistency, check if you still need salt and pepper. Now Sicilian pesto is ready to enrich and color your pasta! Enjoy!
You can replace the pine nuts with peeled almonds