With the return to the routine and the frantic pace of daily life, finding tasty, quick, and above all economical recipes becomes an absolute priority. Sicilian red pesto is the perfect answer to that search: a traditional creamy sauce where toasted almonds masterfully replace expensive pine nuts, achieving an authentic and irresistible flavor without breaking the bank.
This wonder of Italian gastronomy stands out for its freshness and simplicity. Unlike other heavy sauces, it combines the smooth texture of well-drained ricotta with the sweetness of ripe tomatoes and the aroma of fresh basil. Plus, it is prepared in the time it takes to cook the pasta, making it the ideal ally for everyday meals.
Index
Watch the video with all the steps
Below you can watch the video with all the steps to prepare Sicilian red pesto in the easiest way.
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 12 min
- 180 g short pasta (busiate or another of your choice)
- 150 g ripe tomatoes
- 75 g well-drained ricotta
- 20 g peeled toasted almonds
- 30 g grated cheese (Pecorino Sardo is ideal, or a 50% mix of Pecorino Romano and Grana Padano)
- 12 g fresh basil
- 25 g extra virgin olive oil
- 1/2 clove of garlic
- Salt to taste
- Black pepper (optional)
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare easy Sicilian red pesto
Peel the tomatoes with a thermal shock
First, we want to peel the tomatoes quickly and cleanly. Make a small cross-shaped incision at the base of the tomato without going too deep. Place the tomatoes in a pot of boiling water for only 10 seconds. Immediately after, transfer them to a bowl with cold water and ice for 20 to 30 seconds. Thanks to this thermal contrast, the skin will come off almost by itself. Cut the tomatoes into quarters and remove all the seeds, reserving only the clean pulp.
Grind the almonds, garlic, and cheeses
Meanwhile, put the pot of water on to heat for the pasta. Roughly chop the tomato pulp to make it easier for the food processor. Place the small piece of garlic, the toasted almonds, and a drizzle of extra virgin olive oil in the blender jar. Pulse slightly. Then, add the well-drained ricotta, the grated cheeses, and the fresh basil leaves.
Integrate the ingredients in pulses to protect the basil
To prevent the basil leaves from heating up and losing their bright green color, blend using short pulses. Finally, add the reserved tomato pulp and the rest of the olive oil. Blend very briefly: the goal is to leave small pieces of tomato that provide a rustic and delicious texture to the sauce. Taste and adjust salt and black pepper if you wish.
Mix with the hot pasta and serve
Cook the short pasta in plenty of salted water. Once cooked al dente, drain it and incorporate it directly into the bowl where you had reserved the Sicilian red pesto. Mix well so that the sauce coats every piece of pasta and serve with a few fresh basil leaves on top.
Tips and advice for a perfect Sicilian red pesto
Drain the ricotta very well
A fundamental step is to let the ricotta drain in advance so it loses excess whey. This way, you will get a dense cream that won’t water down your pasta dish.
Toasted almonds instead of pine nuts
The economical secret of this dish lies in the toasted almonds. They provide a crunchy texture and a mild smoky flavor without increasing your grocery budget.
Difference from pesto alla trapanese
It is important to remember that this traditional Sicilian red pesto recipe contains ricotta. It should not be confused with pesto alla trapanese, another Sicilian specialty that is made without creamy cheese and which we will explain on another occasion.
Alternatives for the grated cheese
The ideal cheese for this preparation is Pecorino Sardo. However, if you find it difficult to find, it works wonderfully to combine 50% Pecorino Romano with 50% Grana Padano or to use a good aged Manchego cheese.
Frequently Asked Questions
Can I store Sicilian red pesto in the fridge?
Yes, you can keep it in an airtight container in the refrigerator for 2 or 3 days covered with a thin layer of olive oil.
Why are the tomatoes added at the end in the food processor?
They are added at the end so as not to over-process them and to achieve a rustic texture with small visible pieces of tomato.
Is it necessary to peel the almonds?
It is recommended to use toasted, skinless almonds to achieve a clean red color and a smooth texture in the sauce.
What type of pasta goes best with this sauce?
Short pastas like Sicilian busiate, fusilli, or penne are perfect because they trap the pesto cream in their folds.
Can this pesto be frozen?
It can be frozen in portions, although it is preferable to consume it fresh to fully enjoy the aroma of the basil and the freshness of the cheese.
Related recipes you will love
If you want to discover more delicious and easy-to-prepare Italian dishes, don’t miss these recommendations:
- Pasta with tomato and basil: a timeless classic with few ingredients.
- Bolognese lasagna: the traditional Italian recipe step by step.
- Pasta with broccoli: a quick option full of flavor for your weekly menus.
Enjoy your Sicilian red pesto!
Dare to prepare this economical version without pine nuts and see how easy it is to bring an authentic Italian dish to your table.
Leave me a comment telling me how it turned out and if you used busiate or another type of pasta.
If you liked the recipe, subscribe to my YouTube channel and Instagram so you don’t miss any culinary tips. I’d love to see photos of your creations!
Bon appétit!
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The card
Sicilian red pesto
Ingredients
- 180 g short pasta
- 150 g ripe tomatoes
- 75 g well-drained ricotta
- 20 g peeled toasted almonds
- 30 g grated cheese Pecorino Sardo or a mix of Pecorino Romano and Grana Padano
- 12 g fresh basil
- 25 g extra virgin olive oil
- 0.5 garlic clove
- Salt to taste
- Black pepper to taste optional
Instructions
- Make a cross-shaped incision at the base of the tomatoes
- Blanch the tomatoes in boiling water for 10 seconds
- Transfer to a bowl with cold water and ice for 20 to 30 seconds
- Peel the tomatoes and remove the seeds, leaving only the pulp
- Drain the ricotta well to remove excess water
- Roughly chop the tomato pulp to help the food processor
- Place the garlic, toasted almonds, and part of the oil in the food processor
- Pulse lightly
- Add the ricotta, cheeses, basil, and the rest of the oil
- Pulse in short bursts so as not to heat up the basil
- Add the tomatoes at the end and pulse briefly to maintain texture
- Taste and adjust salt and black pepper
- Cook the short pasta in plenty of boiling salted water
- Mix the hot pasta with the red pesto in a bowl
- Serve with fresh basil leaves on top
Video
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