{"id":18416,"date":"2026-09-07T14:08:26","date_gmt":"2026-09-07T12:08:26","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=18416"},"modified":"2026-09-07T14:51:44","modified_gmt":"2026-09-07T12:51:44","slug":"sicilian-red-pesto-the-easy-recipe-without-pine-nuts-and-just-as-delicious","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/sicilian-red-pesto-the-easy-recipe-without-pine-nuts-and-just-as-delicious\/","title":{"rendered":"Sicilian red pesto: the easy recipe without pine nuts and just as delicious"},"content":{"rendered":"<p>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. <strong>Sicilian red pesto<\/strong> 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.<\/p>\n<p>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.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>Sicilian red pesto<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a9ff1a649303\" data-id=\"tA9FGK_yVXg\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-tA9FGK_yVXg-6a9ff1a649303\" data-vid=\"tA9FGK_yVXg\"   data-src=\"https:\/\/www.youtube.com\/embed\/tA9FGK_yVXg?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/tA9FGK_yVXg\/hqdefault.jpg\"  alt=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/tA9FGK_yVXg\/hqdefault.jpg\",\"uploadDate\":\"2026-09-07T14:08:26+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/tA9FGK_yVXg?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=tA9FGK_yVXg\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 12 min<\/p>\n<ul>\n<li>180 g short pasta (busiate or another of your choice)<\/li>\n<li>150 g ripe tomatoes<\/li>\n<li>75 g well-drained ricotta<\/li>\n<li>20 g peeled toasted almonds<\/li>\n<li>30 g grated cheese (Pecorino Sardo is ideal, or a 50% mix of Pecorino Romano and Grana Padano)<\/li>\n<li>12 g fresh basil<\/li>\n<li>25 g extra virgin olive oil<\/li>\n<li>1\/2 clove of garlic<\/li>\n<li>Salt to taste<\/li>\n<li>Black pepper (optional)<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18390\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pesto-rojo-siciliano-la-receta-facil-sin-pinones-e-igual-de-deliciosa-1.jpg\"  alt=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pesto-rojo-siciliano-la-receta-facil-sin-pinones-e-igual-de-deliciosa-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pesto-rojo-siciliano-la-receta-facil-sin-pinones-e-igual-de-deliciosa-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pesto-rojo-siciliano-la-receta-facil-sin-pinones-e-igual-de-deliciosa-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare easy Sicilian red pesto<\/strong><\/h3>\n<h4><strong>Peel the tomatoes with a thermal shock<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Grind the almonds, garlic, and cheeses<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Integrate the ingredients in pulses to protect the basil<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Mix with the hot pasta and serve<\/strong><\/h4>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect Sicilian red pesto<\/strong><\/h3>\n<h4><strong>Drain the ricotta very well<\/strong><\/h4>\n<p>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&#8217;t water down your pasta dish.<\/p>\n<h4><strong>Toasted almonds instead of pine nuts<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Difference from pesto alla trapanese<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Alternatives for the grated cheese<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I store Sicilian red pesto in the fridge?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why are the tomatoes added at the end in the food processor?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it necessary to peel the almonds?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is recommended to use toasted, skinless almonds to achieve a clean red color and a smooth texture in the sauce.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of pasta goes best with this sauce?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Short pastas like Sicilian busiate, fusilli, or penne are perfect because they trap the pesto cream in their folds.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can this pesto be frozen?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Can I store Sicilian red pesto in the fridge?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Why are the tomatoes added at the end in the food processor?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it necessary to peel the almonds?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is recommended to use toasted, skinless almonds to achieve a clean red color and a smooth texture in the sauce.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What type of pasta goes best with this sauce?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Short pastas like Sicilian busiate, fusilli, or penne are perfect because they trap the pesto cream in their folds.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can this pesto be frozen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }]\n  }\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you want to discover more delicious and easy-to-prepare Italian dishes, don&#8217;t miss these recommendations:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-tomato-and-basil-italian-style-pasta-al-pomodoro\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: a timeless classic with few ingredients.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bolognese-lasagna-the-authentic-and-delicious-traditional-italian-recipe\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: the traditional Italian recipe step by step.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli<\/a><\/strong>: a quick option full of flavor for your weekly menus.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your Sicilian red pesto!<\/strong><\/h3>\n<p>Dare to prepare this economical version without pine nuts and see how easy it is to bring an authentic Italian dish to your table.<br \/>\nLeave me a comment telling me how it turned out and if you used busiate or another type of pasta.<\/p>\n<p>If you liked the recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> so you don&#8217;t miss any culinary tips. I&#8217;d love to see photos of your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\">\n            <span class=\"sby-screenreader\">#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/span>\n            <img  title=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\" data-video-title=\"#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food\">\n                <img  title=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" 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#ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil\">\n                <img  title=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"18402\">\n<h2 class=\"vrtl-recipe__title\">Sicilian red pesto<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pesto-rojo-siciliano-la-receta-facil-sin-pinones-e-igual-de-deliciosa.jpg\"  alt=\"Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ Main courses Recipes Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Traditional Sicilian red pesto recipe without pine nuts. A creamy sauce with ricotta and toasted almonds that is easy, quick, and economical.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">12 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">22 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">0 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">480 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Gamu<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Italian cuisine, red pesto, Sicilian pesto, easy recipe, without pine nuts<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">short pasta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">150<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ripe tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">75<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">well-drained ricotta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">peeled toasted almonds<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated cheese<\/span> <span class=\"vrtl-recipe__ingredient-note\">Pecorino Sardo or a mix of Pecorino Romano and Grana Padano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">12<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh basil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">25<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">0.5<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper to taste<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Make a cross-shaped incision at the base of the tomatoes<\/li>\n<li class=\"vrtl-recipe__step\">Blanch the tomatoes in boiling water for 10 seconds<\/li>\n<li class=\"vrtl-recipe__step\">Transfer to a bowl with cold water and ice for 20 to 30 seconds<\/li>\n<li class=\"vrtl-recipe__step\">Peel the tomatoes and remove the seeds, leaving only the pulp<\/li>\n<li class=\"vrtl-recipe__step\">Drain the ricotta well to remove excess water<\/li>\n<li class=\"vrtl-recipe__step\">Roughly chop the tomato pulp to help the food processor<\/li>\n<li class=\"vrtl-recipe__step\">Place the garlic, toasted almonds, and part of the oil in the food processor<\/li>\n<li class=\"vrtl-recipe__step\">Pulse lightly<\/li>\n<li class=\"vrtl-recipe__step\">Add the ricotta, cheeses, basil, and the rest of the oil<\/li>\n<li class=\"vrtl-recipe__step\">Pulse in short bursts so as not to heat up the basil<\/li>\n<li class=\"vrtl-recipe__step\">Add the tomatoes at the end and pulse briefly to maintain texture<\/li>\n<li class=\"vrtl-recipe__step\">Taste and adjust salt and black pepper<\/li>\n<li class=\"vrtl-recipe__step\">Cook the short pasta in plenty of boiling salted water<\/li>\n<li class=\"vrtl-recipe__step\">Mix the hot pasta with the red pesto in a bowl<\/li>\n<li class=\"vrtl-recipe__step\">Serve with fresh basil leaves on top<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/tA9FGK_yVXg\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. 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. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 10 min &#x23f1; 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. &nbsp; 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. &nbsp; 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&#8217;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&#8217;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&#8217;t miss any culinary tips. I&#8217;d love to see photos of your creations! Bon app\u00e9tit! Sicilian red pesto Traditional Sicilian red pesto recipe without pine nuts. A creamy sauce with ricotta and toasted almonds that is easy, quick, and economical. Dish First course Cuisine Italian Preparation time 10 minutes Cooking time 12 minutes Total time 22 minutes Servings 0 Calories 480 kcal Author Gamu Tags Italian cuisine, red pesto, Sicilian pesto, easy recipe, without pine nuts 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<\/p>\n","protected":false},"author":1,"featured_media":18397,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389,2689],"tags":[3431,3370,3421,4286,3482,3393],"class_list":["post-18416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","category-step-by-step-in-3-minutes","tag-almonds","tag-basil","tag-garlic","tag-pecorino-cheese","tag-ricotta-en","tag-tomato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sicilian red pesto: the easy recipe without pine nuts and just as delicious ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"An authentic, budget-friendly Sicilian red pesto without pine nuts. 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