Sicilian Pesto

recipe
Pesto is a sure sign of summer in Italy's Liguria region, where sweet basil grows in fragrant fields. Farther south, in Sicily, the locals add crushed red pepper and chopped tomatoes to their pesto. It's nice served with crusty bread or tossed with hot pasta and shrimp or poultry.

Yield:

20 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Fat 4.6 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 1.4 g
Carbohydrate 1.5 g
Fiber 0.6 g
Cholesterol 1 mg
Iron 0.4 mg
Sodium 82 mg
Calcium 41 mg

Ingredients

1/4 cup pine nuts
3 garlic cloves
4 cups loosely packed basil leaves (about 2 ounces)
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 cups chopped seeded tomato, drained (about 2 large)

Preparation

1. Heat a small skillet over medium heat. Add nuts to pan; cook 4 minutes or until lightly toasted, stirring constantly. Remove from pan.

2. Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and peppers; process until blended, scraping sides occasionally. Add cheese; process until smooth. Spoon into a bowl; fold in tomato.

Joanne Weir,

Cooking Light

July 2009
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