Pesto alla siciliana
While I may have introduced lesser known Italian gems to you on this blog — this schiacciata con l’uva, these gnocchi alla romana, or this vignarola, to name a few — pesto is a recipe that needs no introduction. One of the crown jewels in the cucina italiana crown, it is widely known and loved — the pasta sauce equivalent of Tom Hanks, Friends, or Dolly Parton — its heady combination of punchy Parmesan, buttery pine nuts, earthy olive oil, and fragrant basil bewitching all those who come across it. (Note: as I write this post, I am wracking my brain for someone I know who doesn’t love pesto, and the answer is everyone loves pesto). It is a go-to dish in my repertoire, a guaranteed crowd pleaser, and one of my Favorite Things to make during The Best Season of the year.
First things first: the word pesto comes from the Italian verb pestare, to crush, referring to the traditional way of making pesto by combining the ingredients with a mortar and pestle. Having said this — in the same way that pasta machines have come to replace rolling pins, food processors have taken the place of the mortar and pestle in many a kitchen, a tool that saves you both time and elbow grease (I myself fall into the F.P camp).
So! Ardent pesto fan that I am, this blog has recipes for everything from classic basil pesto from Genova to pesto alla trapanese from Trapani, not to mention less traditional pistachio pesto, sun-dried tomato pesto, pesto with tomato and walnuts, and this coincidentally vegan but oh-so-delicious one here, with lemon, almonds, and basil. It is the perfect summer food as far as I’m concerned: a no-cook, and therefore no-heat sauce that shines the spotlight on the season’s abundant basil crop.
This pesto alla siciliana — the latest addition to the P&B Pesto Pantheon — hails yes, you guessed it, from Sicily. It's got the usual pesto suspects — basil, garlic, pine nuts, Parmesan, olive oil — but is made richer, smoother, and more luxurious with the addition of creamy, buttery ricotta, an ingredient that features heavily in Sicilian cuisine (think cannoli and cassata, to name just two.) A few ruby red tomato halves add color, freshness, and an extra hit of Summer to your soon-to-be-favorite pesto, a harmonious and glorious alchemy of a few simple ingredients that will transport you straight to Sicily at the first bite. Indeed: I consider consuming bowls of pasta tossed with this stuff as intense research ahead of my trip to Sicily next month (!!!) Best to start training my taste buds Olympic-style, right?
On a more personal note: anytime I make any recipe starring ricotta I think of my Nonno Jim, the King of Ricotta (read about him here, and here, and here and here!) which makes this pesto even more special — I think he would’ve loved this one.
A couple of notes: The quantities below make for an excellent pesto, but do feel free to adjust the amounts of ricotta, oil, salt, or Parmesan to your own tastes. If you want a stronger basil flavor, up the quantity to 60 grams (I did this when testing this recipe and loved it this way as well, with more emphasis on the basil than the tomato). I also tested this recipe with plum tomatoes with good results, and with walnuts instead of pine nuts (which can be pricey). Finally, note that this pesto is a bit looser than your average basil pesto due to the ricotta and tomatoes — never fear, it coats the pasta beautifully.
Looking for more pesto recipes? Click here. Looking for more summer recipes? Click here.
PESTO ALLA SICILIANA
Serves 4.
Ingredients:
About 1 lb (500 grams) tomatoes on the vine (pomodori ramati, if you’re in Italy)
2 ounces (56 grams) pine nuts, toasted
1 clove of garlic, peeled
1 large bunch (roughly 40 grams, or two cups loosely packed) basil
5 ounces (150 grams) ricotta cheese
4.5 ounces (125 grams) freshly grated Parmesan cheese
Roughly 1/2 cup (120mL) olive oil to start, and more if needed
1/2 teaspoon salt (but add as you go to suit your taste)
Freshly ground pepper to taste
1lb pasta of your choice, for serving — I like shorter pasta with ridges here myself.
Directions:
Start by cutting your tomatoes in half, being sure to remove the stem. Once they are sliced in two, use a small spoon to remove the pulp and seeds and squeeze them to remove any excess juice. Reserve the pulp for another use (for example, these pomodori gratinati here?!) Pat the empty tomato halves dry with a paper towel. Once your tomatoes are dry, put them in the bowl of a food processor along with the basil, pine nuts, garlic, Parmesan, and ricotta. Start processing the mixture on low speed, allowing the ingredients to combine well.
Once the ingredients are mixed, start pouring the oil in through the feed of the food processor, incorporating it gradually. Note that I used about 120mL but eyeball and see how much you need, as this is an approximate quantity. When the pesto has become smooth and everything is well mixed — keeping in mind that due to the tomatoes and ricotta, this is a looser pesto — taste for salt and pepper. Toss with a pound (448 grams) of pasta of your choice and enjoy.
