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Pesto alla Siciliana

Rated as 4.5 out of 5 Stars

"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."
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20 m servings 211
Original recipe yields 4 servings


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  1. 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.
  2. Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts

Per Serving: 211 calories; 19.5 5.2 5.2 6 148 Full nutrition

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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. T...