If you’re like me and still have a few tomatoes lingering in your garden, this Sicilian pesto makes for a welcoming variation on classic basil pesto. Easily accessible almonds replace pine nuts, and tomatoes add a sunny creaminess to a sauce that is as delicious stirred through pasta as it is on bruschetta or even grilled cheese. Channel your inner nonna by blending everything in a mortar and pestle — pesto and pestle both allude to pounding. Or a food processor works fine, too. Use any kind of tomato that’s not watery (cherry tomatoes are ideal).
Makes about 2 cups
- ½ cup blanched almonds, lightly toasted
- 2 garlic cloves
- 3 cups or good handfuls basil leaves
- 1 pound cherry tomatoes, halved (if using larger tomatoes, remove the watery seeds and dice the flesh)
- Salt and pepper to taste
- ½ cup Parmigianno or pecorino cheese, freshly grated
- Olive oil, enough to loosen up the mixture
- Squeeze of lemon (optional)
1. Pound the almonds and garlic together in a mortar and pestle or pulse in a food processor until finely chopped.
2. Add the basil leaves and pound or pulse to combine. (If using a food processor, pulse until fine chopped.)
3. Add the tomatoes with a good pinch of salt. Pound or pulse until combined but still slightly chunky.
4. Stir in the cheese to make a thick sauce; then drizzle in enough oil to loosen into a stirrable sauce.
5. Season to taste with salt and pepper, and a squeeze of lemon for added brightness if you like.
Notes
• This is a raw sauce, so cook your pasta, drain (retaining some of the cooking water) and stir through the pesto, adding a little cooking water to loosen as needed.
• To toast the almonds, place them in a pan over medium heat and stir for about 2 minutes until lightly golden (don’t step away as they may burn).
