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Sicilian Tomato Pesto

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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://thecookingjournal.com/sicilian-tomato-pesto-recipe/