Best Sicilian Tomato Pesto Recipes

SICILIAN TOMATO PESTO

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

SICILIAN TOMATO PESTO

Steps:

• Heat a small skillet over medium-high heat and add the pine nuts.
• Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
• Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
• Stop and scrape down the sides.
• Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
• Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.

SICILIAN TOMATO PESTO

Steps:

• Heat a skillet over medium high heat and add the pine nuts. Stirring constantly, cook the pine nuts until golden, 3 to 4 minutes. Remove from the pan immediately. Place the basil leaves, garlic, pine nuts and olive oil in a blender or a food processor and blend at high speed until smooth. Stop and scrape down the sides. Add 1/2 cup cheese and red pepper and pulse a few times to make a thick paste. Fold the tomatoes into the pesto. Season with salt and pepper. Makes about 2 1/2 cups