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)