Pesto pantesco is a Sicilian variant of the classic Genoese pesto, originating from the town of Pantelleria. It is characterized by a fresh, Mediterranean flavor, 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 in a blender the capers drained from the brine, the basil, the pine nuts, the garlic clove and the oil
When the mixture is homogeneous, add the Parmesan (or Pecorino Romano if you want a stronger flavor)
This pesto is suitable for dressing any type of pasta, short or long, even egg pasta
Plain spaghetti also work well
The pesto can be stored for several days in the fridge in a glass container
In this way the pesto improves and becomes more flavorful
Blender
Pan
Italy, Sicilia
| Energy (kcal) | 306.62 |
| Carbohydrates (g) | 42.86 |
| of which Sugars (g) | 3.01 |
| Fat (g) | 8.5 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 13.88 |
| Fiber (g) | 2.77 |
| Sale (g) | 0.33 |
