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
- Parmigiano-Reggiano cheese: 0.33333 cup (grated)
- extra-virgin olive oil: 0.25 cup
- ½ ounces fresh basil leaves: 1 piece (stems removed)
- pine nuts: 3 Tbsp
- clove garlic: 1 piece (minced)
- cherry tomatoes: 2 cups (diced)
- ricotta cheese: 0.5 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
