Why You’ll Love This Recipe
This pesto is bold, rich, and deeply satisfying — a beautiful balance of sweet tomatoes, savory cheese, and fragrant herbs. It’s simpler than you’d expect and comes together in just minutes with a food processor. Unlike the classic green pesto from Liguria, the Sicilian version uses sun-dried tomatoes and sometimes ricotta cheese, giving it a smooth texture and a naturally sweet, tangy flavor. It’s versatile, vibrant, and a quick way to elevate any meal with authentic Mediterranean taste.
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Tomato Pesto (Sicilian Pesto): A Vibrant Mediterranean Classic
- Total Time: 10 mins
- Yield: 1 cup
- Diet: Vegetarian
Description
Tomato Pesto, also known as Sicilian Pesto or Pesto alla Trapanese, is a vibrant, sun-drenched Italian sauce made with sun-dried tomatoes, almonds, fresh basil, garlic, and olive oil. It’s rich, nutty, and slightly sweet — perfect for pasta, sandwiches, or as a flavorful dip.
Ingredients
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1/3 cup almonds (blanched or toasted)
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil (plus more as needed)
- 1 teaspoon red wine vinegar or lemon juice (optional, for brightness)
Instructions
- In a food processor, combine sun-dried tomatoes, almonds, basil, garlic, Parmesan, salt, and pepper.
- Pulse several times until the ingredients are finely chopped.
- With the processor running, slowly stream in olive oil until the mixture becomes thick and smooth. Scrape down the sides as needed.
- Taste and adjust seasoning — add more olive oil for a thinner consistency or red wine vinegar/lemon juice for brightness.
- Transfer the pesto to a jar or airtight container. Store in the refrigerator for up to one week.
- Serve tossed with pasta, spread on sandwiches or crostini, or as a dip for vegetables.
Notes
- For a deeper flavor, toast the almonds lightly before blending.
- You can substitute almonds with pine nuts, walnuts, or cashews.
- Add a pinch of red pepper flakes for a spicy twist.
- Freeze pesto in ice cube trays for convenient single-serving portions.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Sauce / Condiment
- Method: Blending
- Cuisine: Italian (Sicilian)
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sun-Dried Tomatoes: The star of the sauce — packed with umami, sweetness, and depth. Use oil-packed tomatoes for a smoother texture.
Fresh Basil Leaves: Adds freshness and that signature pesto aroma.
Garlic: Brings warmth and intensity — a small clove goes a long way.
Almonds or Pine Nuts: Almonds are traditional in Sicilian pesto, though pine nuts work beautifully too.
Parmesan or Pecorino Romano Cheese: Adds saltiness and nutty richness to balance the sweet tomatoes.
Ricotta Cheese (optional): Makes the pesto creamy and luscious — a hallmark of Sicilian versions.
Extra Virgin Olive Oil: Smooths the sauce and enhances flavor with richness.
Salt and Black Pepper: To balance and season the flavors perfectly.
Crushed Red Pepper Flakes (optional): For a gentle kick of spice.
Directions
In a food processor, combine sun-dried tomatoes, basil, garlic, almonds, and cheese. Pulse until finely chopped.
With the motor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy. Scrape down the sides as needed.
Add ricotta cheese (if using) and pulse again until fully incorporated. Season with salt, black pepper, and red pepper flakes to taste.
Taste and adjust seasoning as needed — more olive oil for smoothness, or more cheese for richness.
Transfer to a jar and cover with a thin layer of olive oil to preserve freshness. Serve immediately or refrigerate until ready to use.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 1½ cups of pesto, serving 6 people when tossed with pasta. Prep time is just 10 minutes, making it one of the quickest and most flavorful sauces you can make.
Storage/reheating
Store in an airtight container in the refrigerator for up to 1 week, topped with a thin layer of olive oil to prevent oxidation. You can also freeze portions in ice cube trays or jars for up to 3 months — perfect for quick meals. Thaw in the fridge overnight or at room temperature before using.
Variations and Customizations
Pesto alla Trapanese
Add blanched almonds, fresh cherry tomatoes, and less cheese for a lighter, more traditional Sicilian version.
Roasted Red Pepper Pesto
Replace half of the sun-dried tomatoes with roasted red peppers for a smoky twist.
Spicy Tomato Pesto
Add a teaspoon of Calabrian chili paste or extra red pepper flakes for a fiery kick.
Vegan Tomato Pesto
Skip the cheese and add nutritional yeast for a dairy-free, umami-rich alternative.
Herbed Tomato Pesto
Add parsley or mint leaves for a fresher, brighter variation.
Creamy Pesto Pasta
Stir a few spoonfuls of heavy cream or mascarpone into the pesto before tossing with hot pasta for a silky finish.
FAQs
1. Can I use dry sun-dried tomatoes instead of oil-packed?
Yes, just soak them in warm water or olive oil for 20 minutes to soften before blending.
2. Can I make this pesto without cheese?
Yes — substitute with nutritional yeast or skip entirely for a vegan option.
3. What kind of pasta goes best with this pesto?
Short shapes like penne, rigatoni, or fusilli hold the sauce beautifully.
4. Can I use roasted almonds?
Yes, lightly roasted almonds add a richer, nuttier flavor.
5. Is ricotta necessary?
No, but it makes the sauce creamier and mellows the acidity of the tomatoes.
6. Can I freeze this pesto?
Absolutely — freeze in small portions and thaw as needed.
7. Can I make this without a food processor?
Yes, use a blender or mortar and pestle for a more rustic texture.
8. What dishes can I use it in besides pasta?
Spread it on sandwiches, mix into risotto, top grilled fish, or use as a pizza base.
9. Can I mix it with traditional basil pesto?
Yes, blending the two creates a flavorful hybrid with both freshness and depth.
10. How can I make it thicker or thinner?
Add more nuts or cheese for a thicker texture, or drizzle in extra olive oil for a looser sauce.
Conclusion
Tomato Pesto (Pesto alla Siciliana) is a vibrant, sun-soaked twist on the Italian classic — rich with the flavors of ripe tomatoes, fresh basil, and creamy cheese. It’s quick, versatile, and packed with Mediterranean warmth, making it perfect for any occasion. Whether tossed with pasta, spread on crusty bread, or spooned over grilled chicken, this Sicilian-inspired pesto adds a burst of color and flavor to every dish. Simple, rustic, and utterly delicious — it’s the taste of Italy in every spoonful.
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