Sicilian Tomato Pesto
Bursting with the vibrant flavors of the Mediterranean, Sicilian Tomato Pesto is a no-cook sauce that combines sun-ripened cherry or plum tomatoes, toasted almonds, aromatic fresh basil, and creamy Pecorino Romano cheese. Unlike traditional basil-based pesto, this Sicilian twist brings a fresh, chunky texture and a touch of nuttiness, perfectly balanced with a hint of garlic and optional red chili flakes for a subtle kick. Ready in just 15 minutes, this versatile sauce pairs beautifully with pasta, crusty bread, or as a dip for appetizers, making it an effortless yet gourmet addition to your meal repertoire. Ideal for summer dining or whenever you crave the authentic taste of Sicily, this homemade pesto guarantees a burst of flavor in every bite.
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Recipe Information
Ingredients
- 450 grams ripe cherry or plum tomatoes
- 75 grams raw almonds
- 30 grams fresh basil leaves
- 2 count garlic cloves
- 50 grams grated Pecorino Romano cheese
- 100 milliliters extra virgin olive oil
- 0.5 teaspoons red chili flakes (optional)
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
Instructions
Rinse the tomatoes thoroughly and pat them dry. If using larger tomatoes, core and roughly chop them. For cherry tomatoes, leave them whole.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Allow them to cool completely.
In a food processor, combine the tomatoes, toasted almonds, fresh basil leaves, and peeled garlic cloves.
Pulse the ingredients a few times until roughly blended. Be careful not to over-pulse; the sauce should have texture, not be completely smooth.
Add the grated Pecorino Romano cheese, olive oil, optional red chili flakes, sea salt, and black pepper to the food processor.
Blend again in short pulses until the ingredients are well combined into a cohesive sauce. Scrape down the edges of the food processor as needed.
Taste and adjust seasoning by adding more salt, pepper, or chili flakes if desired.
Serve immediately with your favorite cooked pasta, bread, or as a dip. If storing, transfer the pesto to an airtight container, cover the surface with a thin layer of olive oil to prevent oxidation, and refrigerate for up to 3 days.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 15.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 858 mg | 66% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
