Description
This Easy and Delicious Sicilian Pesto is a vibrant and flavorful sauce combining fresh basil, sun-dried tomatoes, Kalamata olives, and almonds for a unique twist on classic pesto. Ready in just 10 minutes, it’s perfect for pasta, sandwiches, or as a dip.
Ingredients
Scale
Base Ingredients
- 1 cup fresh basil leaves
- 1/4 cup slivered almonds (or pine nuts, if preferred)
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 1/4 cup pitted Kalamata olives
- 2 garlic cloves, minced
Additional Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese (optional for extra richness)
- 1 tbsp fresh lemon juice (optional for brightness)
- Salt and pepper, to taste
Instructions
- Combine Base Ingredients: In a food processor or blender, add the fresh basil, slivered almonds, sun-dried tomatoes, Kalamata olives, and minced garlic. Pulse the mixture until it is coarsely chopped, forming the foundation of the pesto.
- Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto reaches your preferred consistency, whether smooth or slightly chunky.
- Add Flavor Enhancers: If desired, add the grated Parmesan cheese and fresh lemon juice to the mixture. Pulse again briefly to combine these ingredients evenly throughout the pesto.
- Season to Taste: Add salt and pepper according to your preference. Taste the pesto and adjust the lemon juice or salt for the perfect balance of flavors.
- Store Properly: Transfer the Sicilian pesto to an airtight container. Refrigerate and consume within one week. For longer storage, freeze the pesto in small portions to maintain freshness.
- Serve and Enjoy: Use the pesto as a sauce for pasta, a spread for sandwiches, or a dip for crackers and vegetables for a delightful burst of Mediterranean flavor.
Notes
- Use either slivered almonds or pine nuts based on your preference for nuttiness and texture.
- For a dairy-free version, omit the Parmesan cheese.
- The pesto can be frozen in ice cube trays for easy portioning and future use.
- Adjust garlic amount to control the pungency to suit your taste.
- Draining sun-dried tomatoes well prevents excess oil from making the pesto too runny.
