Sicilian Pesto Sauce
This Sicilian Pesto Sauce is a harmonious blend of aromatic basil, tangy grape tomatoes, toasted almonds, crushed red pepper, garlic, Parmigiano Reggiano cheese, and olive oil, plus a secret ingredient to give it a bright summery flavor. Made in less than 20 minutes, this easy sauce can be made ahead of time and tossed with your favorite pasta or roasted potatoes.
This pesto sauce is also delicious when spread on sandwiches or on crostini as an appetizer. This easy summer recipe might become your go to pasta sauce this season! To learn how to make this delicious pesto recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
SICILIAN PESTO SAUCE
Ingredients
Instructions
- Place a heavy duty frying pan (10 inch) on medium-low heat, add almonds, and periodically stir the almonds and shake the pan to toast them evenly until they become fragrant and lightly toasted (about 7 to 10 minutes). Remove from the pan, and cool completely.
- To a large food processor (11 cup), add toasted almonds, and garlic, and pulse until chopped into small pieces.
- Add basil leaves, tomatoes, salt, red pepper flakes, lemon zest, and grated Parmigiano Reggiano cheese (see Note #1). Process for 10 seconds until mostly broken down and combined. Slowly pour olive oil with the food processor running, and process until completely combined and emulsified.
- Serve by tossing with your favorite pasta or roasted potatoes, or spread on sandwiches or toasted crostini. Store refrigerated in a glass airtight container for up to 3 days.
Notes
- For best flavor, freshly grate a block of Parmigiano Reggiano cheese. If you prefer your pesto sauce a little thicker (less runny), then do not add the cheese to the food processor in Step 3. Process all the ingredients and the olive oil in the food processor, transfer to a bowl, and manually stir in the cheese.
- Recipe can be made ahead of time and stored refrigerated for up to 3 days.
- Makes about 3 ½ cups (14 servings - ¼ cup per serving).
Nutrition Facts
Calories
171.25Fat (grams)
16.41 gSat. Fat (grams)
3 gCarbs (grams)
3.03 gFiber (grams)
1.22 gNet carbs
1.82 gSugar (grams)
1.19 gProtein (grams)
4.19 gSodium (milligrams)
188.28 mgCholesterol (grams)
4.86 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Place a heavy duty frying pan (10 inch) on medium-low heat, and add ¾ cup slivered almonds. Periodically stir the almonds and shake the pan to toast them evenly until they become fragrant and lightly toasted (about 7 to 10 minutes). Remove almonds from the pan, and cool completely. Grate zest from 1 large lemon, and set aside.
STEP 1
To a large food processor (11 cup), add toasted almonds, and 2 large garlic cloves, and pulse until chopped into small pieces.
STEP 3a
Add 1 ½ cups fresh basil leaves, 1 pound whole grape tomatoes (3 cups), 1 ½ teaspoons kosher salt, ¾ teaspoon crushed red pepper flakes, 1 ½ teaspoons fresh lemon zest, and 1 cup grated Parmigiano Reggiano cheese (see Note below). Process for 10 seconds until mostly broken down and combined.
Note: For best flavor, freshly grate a block of Parmigiano Reggiano cheese. If you prefer your pesto sauce a little thicker (less runny), then do not add the cheese to the food processor in Step 3. Process all the ingredients and the olive oil in the food processor, transfer to a bowl, and manually stir in the cheese.
STEP 3b
Slowly pour ¾ cup extra virgin olive oil with the food processor running, and process until completely combined and emulsified.
SERVING SUGGESTIONS
Serve by tossing with your favorite pasta or roasted potatoes, or spread on sandwiches or toasted crostini. Store refrigerated in a glass airtight container for up to 3 days.
VIDEO
How to Make Sicilian Pesto Sauce in under 20 Minutes!
Blog Comments & Tips
A quick & easy Italian summer pesto recipe!
Sicilian Pesto Sauce is a delicious and easy-to-make Italian summer pesto recipe that you should definitely add to your culinary arsenal. Made with fresh grape tomatoes, garlic, toasted almonds, and other fresh ingredients, this sauce has a distinctively rich and slightly sweet and tangy flavor that perfectly complements any type of pasta or grilled meat. I also enjoy spreading this on sandwiches, crostini, and roasted potatoes!
This easy Italian pesto sauce recipe is made in a food processor, so there is no chopping! My version of this Sicilian Pesto Sauce is perfect for days when you don't have a lot of time to spend in the kitchen but still want a delicious and satisfying dinner. Give this Sicilian Pesto Sauce a try and see how it will elevate your next summertime meal!
How do you ensure the best results from this recipe?
My 6 tips to make a great Sicilian Pesto Sauce:
Start with fresh organic produce, like fresh basil, garlic, and grape tomatoes.
Be sure to toast the slivered almonds for the best flavor.
No chopping needed! You’ll be using a food processor to chop, combine, and emulsify this sauce!
Use a good quality extra virgin olive oil. For an economical choice with great flavor, use Trader Joe’s President’s Reserve cold pressed extra virgin olive oil for this recipe. If you want to splurge a little, try Colonna Classic Italian extra virgin olive oil. It’s really delicious!
Don’t skimp on the cheese. For the best flavor, use freshly grated Parmigiano Reggiano cheese. If needed, you can certainly use pre-grated parmesan cheese, but it won’t have that deliciously nutty and “wow” taste that Parmigiano Reggiano cheese lends to this recipe.
To best emulsify this sauce, slowly pour in the olive oil while the food processor is running.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Spicy: Increase the quantity of crushed red pepper flakes to 1 teaspoon for a medium spicy flavor, or 1 ½ teaspoons for off the charts hot flavor!
Make it Quick & Easy: Although freshly grated Parmigiano Reggiano cheese yields the best flavor, a great alternative is Kirkland Signature Shredded Aged Parmigiano Reggiano Cheese.
Make it More Garlicky: Increase the quantity of fresh garlic from 2 large garlic cloves to 3 large garlic cloves.
Make it Thicker: For a thicker pesto sauce (less runny), then do not add the cheese to the food processor in Step 3. Process all the ingredients (except the cheese), slowly pour the olive oil in the food processor, and once processed and emulsified, transfer to a bowl, and manually stir in the cheese.
Make the Color Brighter: Since this recipe is made with ingredients that are predominantly red and green, the two colors combined create a brownish color in this sauce. For a brighter color, use a mixture of yellow, orange, and red grape tomatoes.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to toast the almonds first, as it yields a great flavor to this sauce.
Adapted from the Sicilian Pesto (Pesto Alla Trapanese) recipe by Giada DeLaurentiis. I’ve use the base recipe and tweaked some of the ingredients to round out the flavors. I also added a secret ingredient (lemon zest) to give it a bright, summery flavor!
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