Pantesco pesto is a Sicilian variant of the classic Genoese pesto, originating from the city of Pantelleria. It is characterized by a fresh and Mediterranean taste, thanks to the use of basil, capers, pine nuts, and olive oil. This first course is perfect for a light lunch or a summer dinner.
Place the drained capers from the brine, basil, pine nuts, garlic clove, and oil in a blender
When the mixture is smooth, add the Parmesan (or Pecorino Romano if you prefer a stronger taste)
This pesto is suitable for dressing any type of short or long pasta, even egg pasta
Simple spaghetti works perfectly too
The pesto can be stored for several days in the fridge in a glass container
This way, the pesto improves and becomes more flavorful
Blender
Pan
Italia, Sicilia
| Energy (kcal) | 354.3 |
| Carbohydrates (g) | 39.63 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 16.71 |
| of which Saturates (g) | 3.06 |
| Protein (g) | 12.84 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.31 |
