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This lively Sicilian pesto transforms everyday pantry staples into an explosion of Mediterranean tastes in just a few minutes. Moving away from classic Genovese pesto, this Sicilian take showcases the tangy brightness of cherry tomatoes combined with almond's earthy flavor, making a balanced mix that's great on anything from noodles to roasted veggies.
I first learned about this sauce during a cooking workshop in Sicily and couldn't believe how it turned plain pasta into something really special. Even my picky kids now ask for it every week, particularly when we're rushing around on busy nights.
What You'll Need
- Blanched Almonds: They give that nutty flavor base and cost way less than pine nuts. Go for ones without salt so you can season as you like
- Garlic Clove: Brings that must-have zingy taste. Pick firm, fresh ones without any green sprouts inside
- Pecorino Romano and Parmigiano Reggiano: These two cheeses bring different tastes that mix perfectly. Skip pre-grated and shred your own from blocks
- Extra Virgin Olive Oil: Does double duty for taste and smoothness. Worth spending a bit more here, maybe on something from Sicily or southern Italy
- Chili Flakes: Add just a touch of warmth that works with the tomato sweetness. You can always put in more later
- Fresh Basil: Gives that familiar herb flavor. Grab bunches with bright, perky leaves that smell strong
- Fresh Mint: Adds that surprising zip that makes Sicilian pesto special. Just use the soft leaves
- Cherry Tomatoes: Bring both sweetness and tang. Pick fully ripe ones with deep color for best flavor
- Salt and Pepper: Pull everything together and make flavors pop. Try using sea salt if you've got it
Easy Preparation Steps
- Mix Your Foundation:
- Toss almonds, garlic, cheese, olive oil and chili flakes into your food processor. Give it about 10 quick pulses until it looks like damp sand. Take your spatula and push down what sticks to the sides. Your almonds should be broken up but not totally smooth yet.
- Add The Fresh Stuff:
- Now throw in your tomatoes, basil, and mint. Pulse 8-10 times in quick bursts, checking as you go. You want some texture with tiny almond bits showing. The tomatoes will release their juice, making everything saucy. Want it smoother? Just pulse 5-10 seconds more.
- Get The Taste Right:
- Give it a taste and add salt and pepper as needed. Too runny? Mix in extra cheese or almonds with a quick pulse. Too thick? Drizzle in more oil or squeeze in juice from a few more tomatoes. When it's right, it'll coat a spoon but still have some chunky bits.
- Keep It Fresh:
- Put your finished sauce in clean glass jars with good lids. If you're saving it for later, pour a thin layer of olive oil on top to keep it fresh and bright. This stops air from getting in and keeps the flavor strong.
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The mint in this sauce really threw me off when I first tasted authentic Sicilian pesto. I wasn't sure about mixing it with basil, but one taste completely changed my mind. The mint somehow makes everything taste fresher and brighter than versions without it.
Fantastic Pasta Matches
This Sicilian sauce goes great with all kinds of pasta shapes, but I really love it with busiate, those twisted noodles from western Sicily. The sauce gets trapped in all those curly grooves perfectly. Can't find busiate? Try casarecce, fusilli, or plain spaghetti instead. Always save some pasta water before draining - you'll need it to help the sauce stick to every bit of pasta. Just mix the hot noodles with your pesto and splash in cooking water as needed to get that smooth, clingy texture.
Prep In Advance
One of the best things about this pesto is how well it keeps. Regular basil pesto turns brown fast, but the acid from the tomatoes helps this one stay bright and flavorful. You can make a big batch and keep portions in small jars in your fridge for up to a week. Want to save it longer? Freeze it in ice cube trays, then pop the frozen cubes into freezer bags. This gives you perfect little servings that thaw quickly when you need a fast flavor boost for pasta, soup, or sauce.
Not Just For Pasta
While pasta might be the obvious choice, this pesto does so much more. Smear it on grilled fish or chicken for an instant flavor upgrade. Use it instead of tomato sauce on your next pizza. Stir some into your morning eggs or add to a frittata mix. I love adding a spoonful to simple veggie soup right before serving to brighten everything up. You can even use it as a veggie dip or spread it on crusty bread for a fancy snack.
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With minimal effort and maximum flavor punch, this sauce will quickly become a staple in your weekly cooking routine.
Frequently Asked Questions
- → What pasta pairs best with Sicilian Pesto Alla Trapanese?
The ideal match for this sauce is busiate, Sicily's twisted pasta shape. But don't worry - it tastes great with many pasta types like spaghetti, bucatini, or casarecce too. The texture helps it stick nicely to almost any pasta you choose.
- → Can I make Sicilian Pesto ahead of time?
You can definitely make this pesto up to 3 days early. Just keep it in a sealed container in your fridge with a bit of olive oil on top to keep it fresh. Many people find the flavors get even better after sitting for a day.
- → What can I substitute for mint in this pesto?
If mint isn't your thing, just use more basil instead. You could also try a bit of fresh parsley or oregano for a different but still tasty flavor in your sauce.
- → Is there a way to make this Sicilian Pesto dairy-free?
You can skip the cheese and add a spoon of nutritional yeast for that savory kick. Maybe throw in some extra almonds and a bit more salt to make up for the missing cheese flavor.
- → What else can I use Sicilian Pesto for besides pasta?
This handy sauce works great on toasted bread, grilled veggies, mixed in rice dishes, slathered on sandwiches, tossed in grain bowls, or topped on fish or chicken. It's also super tasty in potato salad or egg dishes.
- → Can I use roasted almonds instead of blanched?
Roasted almonds work fine and give a richer taste to your pesto. But the old-school recipe calls for blanched ones which make the sauce smoother and let the other ingredients stand out more.