Sicilian Tomato Pesto
Ingredients
Scale
- 1/2 cup sun-dried tomatoes (chopped if large)
- 1 cup cherry tomatoes (halved or quartered)
- 1/4 cup pine nuts
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Pecorino cheese
- Salt and pepper to taste
Instructions
- Finely chop the sun-dried tomatoes if they are in large pieces. Wash the cherry tomatoes and cut them into halves or quarters depending on their size to ensure they blend smoothly.
- In a dry skillet over medium heat, gently toast the pine nuts for 2-3 minutes until golden and fragrant. Stir frequently to avoid burning and to release their nutty richness.
- Place the sun-dried tomatoes, cherry tomatoes, toasted pine nuts, fresh basil leaves, and garlic cloves into a food processor. Pulse a few times to start breaking down the ingredients.
- While the food processor is running, slowly stream in the extra virgin olive oil to create a smooth emulsion. Add the grated Pecorino cheese, salt, and pepper to taste. Blend just until combined, keeping the texture slightly chunky for authentic pesto consistency.
- Taste your pesto and adjust seasoning if needed. Add more olive oil for a thinner sauce or more cheese for extra savoriness. Your Sicilian Tomato Pesto is now ready to enjoy!
Find it online: https://www.receipster.com/sicilian-tomato-pesto-recipe/