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Pesto Rosso Alla Trapanese
author
Maricruz Avalos Flores
6
servings
This pesto rosso is creamy and full of Sicilian traditional flavors. Perfecto to serve with pasta or spread on crusty bread or pizza!
prep
10
minutes
minutes
resting time
20
minutes
minutes
total
30
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1
lb
fresh tomatoes
▢
½
cup
ricotta cheese
▢
⅔
cup
sicilian pecorino cheese
(or parmigiano)
▢
⅔
cup
fresh basil leaves
▢
⅓
cup
extra virgin olive oil
▢
⅓
cup
pine nuts
▢
1
garlic clove
(peeled)
▢
salt and pepper
(to taste)
Instructions
Cut tomatoes in halves, remove the core, and discard the seeds.
Place them to drain on a colander for about 20 minutes.
In a food processor place the tomatoes, basil, pecorino, pine nuts, and the garlic clove.
Add salt and pepper, then pour in the olive oil.
Pulse until the ingredients are finely chopped or until you reach the desired consistency.
Place the mixture in a medium bowl.
Add ricotta and season with salt and pepper. Mix until everything is combined.
Transfer to a large jar and pour some olive oil on top.
Use as a condiment for pasta or spread for crusty bread, pizza, or sandwiches.
Notes
If you have a small food processor you can work in batches adding small amounts of the ingredients each time.
Do you want your pesto to have a little more color? Add one teaspoon of tomato paste.
The recipe yields 6 servings of pesto to use with pasta. Each serving of pasta is about 60-80 gr uncooked (2.1 or 2.8 oz).
Nutrition Information
Serving:
1
serving
|
Calories:
250
kcal
|
Carbohydrates:
5
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
22
mg
|
Sodium:
155
mg
|
Potassium:
257
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
769
IU
|
Vitamin C:
11
mg
|
Calcium:
170
mg
|
Iron:
1
mg
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