Sicilian Tomato Pesto Food
PESTO ALLA SICILIANA
This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
- Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g
SICILIAN TOMATO PESTO
Make and share this Sicilian Tomato Pesto recipe from Food.com.
Provided by Chef Kate
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat and add the pine nuts.
- Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
- Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
- Stop and scrape down the sides.
- Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
- Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.
Nutrition Facts : Calories 439.6, Fat 41.6, SaturatedFat 6.6, Cholesterol 7.7, Sodium 192.2, Carbohydrate 12, Fiber 5, Sugar 4.6, Protein 9.1
PESTO TOMATO SOUP
Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.
SICILIAN TOMATO PESTO
Number Of Ingredients 8
Steps:
- Heat a skillet over medium high heat and add the pine nuts. Stirring constantly, cook the pine nuts until golden, 3 to 4 minutes. Remove from the pan immediately. Place the basil leaves, garlic, pine nuts and olive oil in a blender or a food processor and blend at high speed until smooth. Stop and scrape down the sides. Add 1/2 cup cheese and red pepper and pulse a few times to make a thick paste. Fold the tomatoes into the pesto. Season with salt and pepper. Makes about 2 1/2 cups
CHILLI TOMATO PESTO
Probably not entirely authentic, but it tastes fabulous! I'm a bit of a Luddite and enjoy making this with a pestle and mortar, but do use a food processor if that's more your bag.
Provided by SugaredAlmond
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
- Peel the chilli and pepper and remove the seeds. Roughly chop.
- With a large pestle and mortar crush the garlic together with the toasted pine nuts.
- One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
- Stir in the grated Pecorino or Parmesan.
- Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
- Add tabasco to taste.
Nutrition Facts : Calories 288.4, Fat 26.3, SaturatedFat 4.4, Cholesterol 7.4, Sodium 205.9, Carbohydrate 11.2, Fiber 3.3, Sugar 5.7, Protein 5.2
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