Description
This Easy and Delicious Sicilian Pesto is a vibrant twist on the classic, bursting with fresh basil, sweet cherry tomatoes, zesty mint, and creamy almonds. It’s a no-cook, flavor-packed sauce that whips up in minutes and brings bold Mediterranean sunshine to any dish—whether tossed with pasta, slathered on toast, or used as a dip. Trust me, this pesto’s going to become your new obsession. #FreshAndFast #SicilianFlavors #PestoPerfection
Ingredients
Scale
Sicilian Pesto
- ½ cup blanched almonds (slivered or whole)
- 1 garlic clove (use more if desired)
- ⅔ cup Pecorino Romano and/or Parmigiano Reggiano (a 50/50 mix works well)
- ⅓ cup extra virgin olive oil
- Pinch of chili flakes or small fresh chili (optional)
- ¼ cup fresh basil, packed
- ¼ cup fresh mint, packed
- 1 pint cherry tomatoes (about 3 cups)
- Salt and pepper, to taste
Instructions
- In a food processor, pulse the almonds and garlic until finely chopped.
- Add the cheese, basil, mint, and cherry tomatoes. Blend until roughly combined.
- With the processor running, slowly drizzle in the olive oil until smooth and creamy.
- Add chili flakes if using, then season with salt and pepper to taste.
- Serve immediately with pasta, spread on toasted bread, or as a flavorful dip.
Notes
- For a thinner consistency, add a splash of pasta water when serving with noodles.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Substitute almonds with pistachios or walnuts for a different flavor profile.
- Use a mix of basil and arugula for a peppery twist.
- Great as a pizza base sauce or mixed into scrambled eggs!
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg