This Sicilian-style tomato pesto is a bright and refreshing alternative to traditional basil pesto. It combines toasted almonds and fresh tomatoes for a lighter flavor profile that is ideal for summer pasta dishes.
List of ingredients
- 1/2 cup toasted slivered almonds – provides a nutty, crunchy base.
- 1 clove garlic (peeled and smashed) – adds a pungent, aromatic depth.
- 1 cup packed basil leaves – delivers fresh, herbal notes.
- 2 cans Corbara tomatoes, drained (or 1 pint fresh cherry tomatoes) – adds brightness and essential acidity.
- 1 teaspoon kosher salt – enhances and balances all other flavors.
- 1/2 teaspoon red pepper flakes – introduces a subtle, warming heat.
- 1/2 cup extra virgin olive oil – creates a smooth, rich emulsion.
- ¾ cup freshly grated microbial-rennet Pecorino or Parmigiano cheese – adds a salty, savory richness.
- 1 box pasta, such as caserecce – serves as the ideal vehicle for the sauce.
step-by-step instructions
- Process Nuts and Garlic: In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. This initial step ensures the harder ingredients are broken down before adding softer elements.
- Combine Aromatics and Tomatoes: Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. Use brief pulses to avoid over-processing, which keeps the sauce from becoming too liquid.
- Emulsify with Oil: With the motor running, add the oil in a thin stream until combined. This gradual addition helps the oil emulsify with the tomato juices for a creamy consistency.
- Incorporate Cheese: Remove the sauce to a bowl and stir in the Pecorino. Mixing the cheese by hand prevents it from over-processing and becoming gummy.
- Prepare the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Final Assembly: In a serving bowl, toss the cooked pasta with the pesto. Top with extra pecorino, basil, and a drizzle of olive oil if desired.
Advanced Texture Techniques
Using a Food Processor for Coarser Results
A food processor is ideal if you prefer a rustic, chunky texture. Use the pulse button rather than the continuous setting to keep the almonds and tomatoes from turning into a puree. This maintains a heartier mouthfeel that clings well to ridged pasta.
Using a High-Speed Blender for Smoothness
A high-speed blender creates a more homogenous and creamy emulsion. The powerful blades break down the basil and nuts more thoroughly, resulting in a velvet-like sauce. This version is excellent for using as a spread on crostini or as a dip.
Traditional Mortar and Pestle Method
For the most authentic Sicilian experience, use a mortar and pestle to crush ingredients manually. Begin by grinding the garlic and salt into a paste, then gradually incorporate the almonds and basil. This method releases essential oils more slowly, often resulting in a more complex flavor profile.
Ingredient Optimization Tips
Toasting Almonds for Maximum Flavor
Toast slivered almonds in a dry skillet over medium heat for 3 to 5 minutes. Stir them constantly until they are fragrant and golden brown. Toasting removes raw bitterness and enhances the nutty aroma of the pesto.
Selecting the Best Tomatoes
If using fresh cherry tomatoes, ensure they are deeply red and ripe for the best sweetness. Canned Corbara tomatoes are a great alternative for consistency and a more concentrated tomato flavor. Always drain canned tomatoes thoroughly to prevent the pesto from becoming too watery.
Choosing the Right Olive Oil
Use a high-quality extra virgin olive oil with a fruity or peppery profile. Since the oil is a primary ingredient, its flavor will be prominent in the final sauce. Avoid refined oils, as they lack the aromatic qualities needed for this fresh condiment.
Preparing Basil Leaves
Wash basil leaves and pat them completely dry with a paper towel before adding them to the processor. Excess moisture on the leaves can lead to a thinner sauce and may cause the basil to oxidize faster. Packed leaves ensure you get the correct ratio of herbs to nuts.
Customizing with Substitutions
Nut Alternatives for Different Profiles
While almonds are traditional for Pesto alla Trapanese, walnuts provide a deeper, earthier taste. Cashews can be used for a creamier, milder flavor. Always toast your alternative nuts to ensure the flavor is fully developed.
Cheese Variations
If you prefer a milder taste, use more Parmigiano than Pecorino. For a sharper, saltier punch, increase the proportion of Pecorino. Ensure any cheese used is made with microbial rennet to maintain dietary preferences.
Tomato Swaps for Depth
Sun-dried tomatoes packed in oil can be used to create a more intense, concentrated flavor. If using these, reduce the amount of added olive oil to prevent the sauce from becoming too greasy. This variation is especially good for winter versions of the dish.
Herbal Alternatives
If basil is unavailable, a mix of parsley and a small amount of mint can provide a similar freshness. However, keep the proportions balanced to avoid the mint overpowering the tomatoes. Fresh oregano also works well for a more rustic Sicilian flavor.
Serving and Pairing Suggestions
Optimal Pasta Shapes
Caserecce is the traditional choice because its twisted shape traps the chunky pesto perfectly. Fusilli or Gemelli are also excellent options for the same reason. Avoid long, thin pastas like spaghetti, as the heavy pesto may slide off the noodles.
Protein Pairings
This pesto pairs exceptionally well with grilled chicken breasts or seared white fish like cod or halibut. You can either toss the protein in the pesto after cooking or use it as a thick topping. The acidity of the tomatoes cuts through the richness of the grilled meats.
Vegetable Accompaniments
Roasted zucchini, eggplant, or bell peppers complement the flavors of this pesto. Toss roasted vegetables in the sauce while they are still warm for maximum absorption. It also works as a vibrant dressing for a cold pasta salad with fresh mozzarella pearls.
Appetizer Applications
Spread the pesto on toasted baguette slices and top with a slice of fresh mozzarella and a cherry tomato. It also serves as an excellent condiment for a charcuterie board featuring hard cheeses and olives. The bright flavor cleanses the palate between rich cheese bites.
Storage and Preservation
Refrigeration and Shelf Life
Store the pesto in an airtight glass jar in the refrigerator for up to 5 to 7 days. Glass is preferable to plastic as it does not absorb odors and keeps the sauce fresher. Keep the jar in the coldest part of the fridge, away from the door.
Preventing Oxidation
To stop the basil from turning brown, pour a thin layer of extra virgin olive oil over the surface of the pesto. This creates an airtight seal that prevents oxygen from reaching the herbs. Smooth the surface with a spoon before adding the oil layer.
Freezing for Long-Term Use
Freeze the pesto in ice cube trays to create convenient, single-serving portions. Once frozen, transfer the cubes to a freezer-safe bag to prevent freezer burn. These cubes can be dropped directly into hot pasta or used to start a sauce.
Reheating and Refreshing
Avoiding Heat Separation
Never boil the pesto in a pan, as high heat can cause the olive oil to separate and the basil to lose its color. Instead, toss the pesto with hot, freshly drained pasta. The residual heat from the noodles is sufficient to warm the sauce without breaking the emulsion.
Adding Fresh Elements After Heating
If the pesto has been stored, stir in a tablespoon of fresh lemon juice or a few chopped fresh basil leaves after reheating. This restores the brightness and vibrancy that can diminish during refrigeration. A fresh drizzle of olive oil also awakens the aromas.
Make-Ahead Strategy
Preparing the Pesto Base
You can prepare the pesto up to three days in advance of your meal. This allows the garlic and almond flavors to meld and deepen. Store it chilled and bring it to room temperature for ten minutes before tossing with pasta.
Pasta Cooking Timing
Cook your pasta immediately before serving to ensure the best texture. If you must prep ahead, undercook the pasta by two minutes, drain it, and toss it with a small amount of oil. Finish cooking the pasta in the pesto sauce for the final two minutes.
Troubleshooting Common Issues
Fixing a Watery Consistency
If the pesto is too thin, it is usually due to excess moisture from the tomatoes. Stir in an extra tablespoon of grated cheese or a few more toasted almonds to thicken the sauce. You can also simmer the sauce briefly on very low heat to reduce excess liquid.
Adjusting Overpowering Garlic
If the garlic flavor is too intense, add more toasted almonds or a pinch of sugar to balance the pungency. Increasing the amount of cheese can also help mellow out the sharp garlic notes. Next time, remove the germ from the garlic clove before smashing.
Balancing Excessive Acidity
If the tomatoes make the sauce too tart, add a small pinch of sugar or a bit more olive oil. The fat in the oil helps neutralize the acidity of the tomatoes. A bit of extra Parmigiano can also provide a salty balance to the tanginess.
Frequently Asked Questions
Can I make this without a food processor?
Yes, you can use a mortar and pestle to grind the ingredients manually. Chop the almonds and garlic very finely with a knife first to make the grinding process easier. This results in a more textured, traditional sauce.
How do I stop the basil from turning brown?
Blanch the basil leaves in boiling water for 5 seconds and then immediately plunge them into ice water. Dry them thoroughly before blending. This process sets the chlorophyll and keeps the pesto bright green for longer.
Can I use frozen tomatoes?
Frozen tomatoes can be used, but they must be thawed and drained very well. Frozen tomatoes often release more water than fresh or canned ones, so you may need to add more nuts or cheese to maintain the thickness.
Is this pesto suitable for sandwiches?
Yes, this pesto makes an excellent spread for sandwiches, wraps, or panini. It pairs particularly well with roasted turkey, fresh mozzarella, or grilled vegetables. Use it as a replacement for mayonnaise for a more flavorful option.
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Sicilian Tomato Pesto
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sicilian tomato pesto, also known as “Pesto alla Trapanese,” is a bright, summery and refreshing version of the beloved Italian condiment.
Ingredients
- 1/2 cup toasted slivered almonds
- 1 clove garlic, peeled and smashed
- 1 cup packed basil leaves
- 2 cans Corbara tomatoes, drained (or 1 pint fresh cherry tomatoes)
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 3/4 cup freshly grated microbial-rennet Pecorino or Parmigiano cheese
- 1 box pasta, such as caserecce
Instructions
- Step: In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped.
- Step: Add the basil, tomatoes, salt and pepper flakes and pulse again to combine.
- Step: With the motor running, add the oil in a thin stream until combined.
- Step: Remove the sauce to a bowl and stir in the Pecorino.
- Step: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Step: In a serving bowl, toss the cooked pasta with the pesto. Top with extra pecorino, basil, and a drizzle of olive oil if desired.
Notes
This Sicilian tomato pesto is a refreshing summer condiment. It can be stored in a jar for several days and used over pasta, crostini, grilled proteins, or as part of a cheese board.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 35 mg