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This colorful Sicilian pesto brings everyday items together for an explosion of Mediterranean taste in minutes flat. Different from the usual Genovese style, the Sicilian take mixes the tangy pop of cherry tomatoes with rich, nutty almonds. This combo works magic on everything from noodles to roasted veggies.
I stumbled on this gem during a cooking workshop in Sicily and couldn't believe how it turned plain pasta into something amazing. My picky teens now ask for it every week, especially when we're rushing around on busy nights.
What You'll Need
- Blanched Almonds: They give that nutty base way cheaper than pine nuts do. Go for ones without salt so you can adjust taste yourself
- Garlic Clove: Brings that must-have kick. Pick firm, fresh ones without any green bits growing
- Pecorino Romano and Parmigiano Reggiano: Each cheese adds its own special taste. Skip pre-grated and shred from blocks instead
- Extra Virgin Olive Oil: Does double duty for flavor and smoothness. Worth spending extra on a nice bottle from southern Italy
- Chili Flakes: Add a bit of heat if you want to balance the sweet tomatoes. Go easy at first
- Fresh Basil: Gives that familiar herb flavor. Look for bright green, fragrant leaves
- Fresh Mint: Adds surprising zip that makes Sicilian pesto stand out. Just use the soft leaves
- Cherry Tomatoes: Bring sweetness and tang. Pick bright, ripe ones for best taste
- Salt and Pepper: Pull all the flavors together. Try sea salt for extra goodness
Easy How-To Guide
- Mix Your Foundation:
- Throw almonds, garlic, cheese, olive oil and chili flakes into your food processor. Hit pulse around 10 times till you get something chunky like damp sand. Use a spatula to push down stuff from the sides for even mixing. The almonds should break up but still have some texture.
- Add Your Fresh Stuff:
- Toss in cherry tomatoes, basil, and mint. Pulse in quick bursts 8-10 times, checking as you go. Your pesto should stay a bit chunky with tiny almond pieces showing. The tomatoes will release juice and turn everything into a bright sauce. Want it smoother? Process another 5-10 seconds.
- Tweak To Taste:
- Try your pesto and add salt and pepper as needed. Too runny? Add more cheese or almonds with a quick pulse. Too thick? Drizzle in extra olive oil or squeeze in another tomato. When it's right, it'll coat the back of a spoon while keeping some texture.
- Keep It Fresh:
- Put your finished pesto in clean glass jars with snug lids. Not using it right away? Pour a thin layer of olive oil on top to keep it fresh and colorful. This oil barrier stops air from turning your pesto brown.
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The mint really threw me when I first tried real Sicilian pesto. I wasn't sure about mixing it with basil, but just one taste changed my mind completely. The mint brings this cool freshness that somehow makes everything taste lighter and brighter than versions without it.
Awesome Pasta Matches
This Sicilian sauce works great with all kinds of pasta shapes, but I really love it with busiate, those twisted noodles from western Sicily. The sauce gets into all those spiral grooves perfectly. Can't find busiate? Try casarecce, fusilli, or plain spaghetti instead. Always save a cup of the starchy pasta water before draining. It helps the pesto stick to every bite of pasta. Just mix the hot noodles with pesto and splash in cooking water as needed for a smooth, silky finish.
Prep In Advance
One great thing about this pesto is how well it keeps. Unlike regular basil pesto that turns brown fast, the acid from tomatoes helps keep the bright color and flavor. You can make a big batch and keep portions in small jars in your fridge for up to a week. Want to store it longer? Freeze in ice cube trays, then pop the frozen cubes into freezer bags. This gives you perfect little servings that thaw quickly when you need a fast flavor boost for noodles, soups, or sauces.
Not Just For Pasta
While pasta's the obvious choice, this pesto does so much more. Smear it on grilled fish or chicken for an instant flavor upgrade. Use it instead of tomato sauce on pizza. Stir some into your morning eggs or mix into a frittata. I love adding a spoonful to simple veggie soup right before serving to brighten everything up. You can even use it as a veggie dip or spread on crusty bread for a fancy snack.
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This dish brings together easy cooking and big flavor, making it something you'll want to cook again and again.
Frequently Asked Questions
- → What type of pasta works well with this almond pesto?
Busiate, a curly Sicilian pasta, is the preferred match for its tradition. But don’t worry—spaghetti, casarecce, or bucatini hold this sauce equally well thanks to their surface textures.
- → Can I prepare almond pesto in advance?
Absolutely! Made a little ahead, it can sit for up to 3 days in the fridge. Just smooth a thin olive oil layer on top to keep it fresh. Bonus: the flavors mellow out beautifully over time!
- → What can I use if mint isn’t available?
No mint? No problem! Add extra basil for its earthiness or toss in some parsley or oregano for a unique spin.
- → How do I make this almond pesto completely dairy-free?
It’s easy! Skip the cheeses and blend in a bit of nutritional yeast for that cheesy tang. Boost the almonds and sprinkle a little extra salt to make up for the cheese’s rich taste.
- → What are some non-pasta ideas for using almond pesto?
Spread it on crispy crostini, swirl it into risotto, or dab onto grilled vegetables. It’s fantastic on chicken, fish, baked potatoes, or even stirred into frittatas. The options are endless!
- → Can roasted almonds be used in place of blanched ones?
Sure thing! Roasted brings out deeper nuttiness. It’s a bit bolder than the classic version using blanched almonds, which are smoother and milder. Choose based on your taste preference!