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.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts

211 calories; protein 5.2g; carbohydrates 5.2g; fat 19.5g; cholesterol 5.9mg; sodium 148.3mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2019
The easiest & maybe the best pasta sauce I've ever made! I did use a 6.25 oz jar of Mezzetta pesto & 1 1/2 cups cottage cheese which we prefer to ricotta. Served it over angel hair pasta. Thanks Buckwheat Queen for a scrumptious recipe. Read More