Pesto alla Siciliana - Sicilian Pesto
- 1lb fresh tomatoes
- 50g of pine nuts
- 1 garlic clove
- 100g of Parmigiano Reggiano DOP
- 150gr Extra virgin Olive Oil
- 150gr ricotta
- 1 bunch of basil
Carefully wash the tomatoes and cut them in halves. Remove the inner part and squeeze them to eliminate any seeds and excess juice.
Wash and dry basil leaves.
Pour tomatoes in a food processor, add washed and dried basil and pine nuts. Peel the garlic and cut in half, add it to the mixture along with the grated parmesan and ricotta. Salt+pepper to your taste!
After adding all the ingredients, pour the oil and start mixing at low speed till you get the desired creaminess, check for salt and pepper and serve on pasta, toasted bread or simply as a delicious dip!