As I have mentioned before, it’s not that I actively dislike traditional pesto, it’s just that it tends to over power anything it comes in contact with. While I love basil, garlic, pine nuts, etc… the combination of such in a traditional pesto is just, well, too much sometimes. And while I dearly love the Arugula Pesto I posted almost a year ago https://donnasquickqi.wordpress.com/2012/06/03/weekly-winner-pesto-perfected/, it was time for a change.
Enter Sicilian Pesto. If it is possible for a pesto to be refreshing, this one is. I think it is the mint. The small amount of tomatoes also gives it a nice body without relying heavily on olive oil. Just all around a great pesto. I think my husband’s comment said it all “This is way better than it should be”. Apparently I had higher hopes that he did, but at least it turned out as a unanimous Weekly Winner.
I have no idea where this recipe came from.
Sicilian Pesto
Makes 3 cups
- 4-5 yellow or red globe or Roma tomatoes, peeled and seeded
- 1 cup packed fresh mint leaves
- ½ cup blanched almonds
- 3 Tbsp shredded pecorino
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 clove garlic
- ¼ tsp red pepper flakes
- Salt and pepper to taste
Pulse tomatoes, mint, almonds, pecorino, oil, lemon juice, garlic, and pepper flakes in a food processor until smooth; season with salt and pepper. Toss with pasta of your choice.
