Pesto alla Siciliana

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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.

Submitted by Buckwheat Queen

Updated on January 14, 2022

3

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

⅓ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 ½ ounces fresh basil leaves, stems removed
3 tablespoons pine nuts
1 clove garlic, minced
2 cups cherry tomatoes, seeded and diced
½ cup ricotta cheese
salt and ground black pepper to taste

Directions

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.
Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts (per serving)

211	Calories
20g	Fat
5g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 211
% Daily Value *
Total Fat 20g	25%
Saturated Fat 4g	19%
Cholesterol 6mg	2%
Sodium 148mg	6%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 0g
Protein 5g	10%
Vitamin C 17mg	19%
Calcium 102mg	8%
Iron 1mg	8%
Potassium 250mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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