SICILIAN PESTO

Prep Time: 10 mins | Total Time: 10 mins | Servings: 8

In the past, when I heard pesto there is only one thing that came to mind. It’s the green one from Genoa. A general misconception is that put pesto inside a closed box. A few years back, I learned that in Italy there are all kinds of pesto sauces. One dish that immediately captured my attention is this wonderful Sicilian Pesto. Instead of pine nuts, this uses almonds, and the tomatoes guarantee a much lighter and brighter flavor. This Sicilian Pesto is such an amazing condiment all year round, especially during summer. Simply keep it in a jar, and it’ll be good for a couple of days.

My kids love this Sicilian pesto. They enjoy it tossed with pasta with fresh mozzarella. My husband and I use this as a spread on crostini. You can even serve this with your favorite grilled protein or veggies. Whenever I make a cheese board, I am sure not to miss this. This Sicilian Pesto is a must and a great addition to your every dish to enjoy a hint of refreshing flavor.

INGREDIENTS :

• 1/2 c. extra virgin olive oil
• 1 clove of garlic, peeled and smashed
• 1/2 c. toasted slivered almonds
• 1-pint cherry or grape tomatoes, halved
• 1 c. packed basil leaves
• 1/2 c. freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes

DIRECTIONS :

Step 1: Place the almonds and garlic in the bowl of a food processor or high-speed blender. Pulse until finely chopped. Then, add the basil along with the tomatoes, salt, and pepper flakes. Pulse to mix. Add the oil in a thin stream while the motor is still running until well blended. To a bowl, transfer the sauce and whisk in the Parmesan cheese.

Step 2: Toss this Sicilian Pesto with pasta and fresh mozzarella, or serve as a spread on crostini, vegetables, or protein. Enjoy!