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.

Prep Time:
20 mins
Total Time:
20 mins
4 servings


  • cup grated Parmigiano-Reggiano cheese

  • ¼ cup extra-virgin olive oil

  • 1 ½ ounces fresh basil leaves, stems removed

  • 3 tablespoons pine nuts

  • 1 clove garlic, minced

  • 2 cups cherry tomatoes, seeded and diced

  • ½ cup ricotta cheese

  • salt and ground black pepper to taste


  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
20g Fat
5g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 211
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 19%
Cholesterol 6mg 2%
Sodium 148mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 5g
Vitamin C 17mg 84%
Calcium 102mg 8%
Iron 1mg 8%
Potassium 250mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love