Sicilian pesto is a fresh and Mediterranean sauce that combines tomato, basil, and nuts in a rich yet delicate balance. Unlike traditional pesto, this version highlights the sweetness of the tomato and the creaminess of the ricotta, bound by quality extra virgin olive oil, which is essential for bringing harmony and fragrance. With Limera oil, Sicilian pesto results soft, enveloping, and intensely aromatic, ideal for dressing pasta, busiate, or spreading on crostini.
Wash the tomatoes, dry them, and cut them into pieces, removing the excess water and the watery seeds.
Gently wash the basil and dry it carefully to preserve its color and fragrance.
Put the chosen nuts and the clove of garlic in the mixer (or mortar) and chop them until you obtain a coarse base.
Add the tomatoes and basil and blend briefly, working in pulses to maintain a rustic consistency.
Combine the well-drained ricotta and gently mix.
Pour the Limera extra virgin olive oil in a thin stream while continuing to blend until you obtain a soft and well-combined cream.
Adjust salt and use the pesto immediately, or store it in the refrigerator covered with a thin layer of oil.
Italy, Sicilia
| Energy (kcal) | 213.51 |
| Carbohydrates (g) | 3.32 |
| of which Sugars (g) | 3.32 |
| Fat (g) | 19.29 |
| of which Saturates (g) | 4.54 |
| Protein (g) | 6.23 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.06 |
