- ⅓ cup Almonds42 g, roasted, unsalted almonds
- 1 clove Garlicpeeled
- 5 tbsp Pecorinograted
- 1 lb Cherry tomatoes454 g, halved
- 2 oz Basil6 g, leaves
- ½ tsp Sea salt
- ¼ tsp Black pepperfreshly ground
- ⅓ cup Olive oil50 ml, extra-virgin
Sicilian Tomato Pesto Sauce
This no-cook Sicilian Tomato Pesto Sauce is a wonderful excuse to purchase those stunning vine-ripe tomatoes at the farmers’ market. In this simple recipe, sweet cherry tomatoes are combined with Pecorino cheese, garlic, fresh summer basil, olive oil, and almonds for a seriously good pesto that tastes so much better than any store-bought. It just screams summer!
Making your own pesto from scratch is a game-changer. The tomatoes are fresher, the basil is more fragrant, and you can choose the quality of cheese and oil. Just add the nuts, garlic, and cheese to a food processor and pulse until the nuts are chopped. Then throw in the basil leaves and vine-ripe tomatoes. You don’t need to peel the tomatoes. Dribble in the olive oil, and you’ve got a bright, flavorful sauce for pasta, grilled fish or chicken. You could also eat this as a delicious bruschetta or crostini topping. Enjoy!
To make the Sicilian Tomato Pesto Sauce, you will need the following ingredients:
Steps to make Sicilian Tomato Pesto Sauce
Pulse almonds, garlic and cheese
Add tomatoes and basil
Add olive oil