Description
A vibrant and fresh Sicilian pesto made with sun-dried tomatoes, almonds, basil, and Parmesan cheese—perfect for tossing with pasta, spreading on bread, or using as a dip.
Ingredients
Scale
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/3 cup blanched almonds
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a food processor, combine sun-dried tomatoes, almonds, basil, and garlic. Pulse until coarsely chopped.
- Add Parmesan cheese and pulse again to incorporate.
- With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
- Season with salt and pepper to taste.
- Serve immediately with pasta, on toast, or store in the fridge in an airtight container for up to one week.
Notes
- Use roasted almonds for extra flavor.
- Add a pinch of red pepper flakes for a slight kick.
- Can be frozen in small portions for future use.
- Perfect as a pizza base or sandwich spread.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: sicilian pesto, sun-dried tomato pesto, almond pesto, italian sauce, vegetarian pesto