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Sicilian Pesto

  • This simple meal originates from Sicily. A fantastic sauce that doesn't need to be cooked. The only thing you need is the pasta to be done or the gnocchi. Easy to prepare and ready quickly! I make it this way. Follow the recipe.

Ingredients: simple, total time 15 min, 4 serving
  • 480 g any pasta/ or gnocchi

  • 200 g of Pachino/ or cherry tomatoes/ cut in half

  • 500 g of ricotta

  • 60 g of Parmesan cheese/ grated

  • 50 g of almonds

  • 1 bunch of fresh basil/ chopped -70 g

  • 2 clove of garlic/ cut in half

  • 160 ml of extra virgin olive oil

  • salt and pepper to taste

Preparation:
  1. Pour water into a small pot, wait for it to boil.

  2. When the water started to boil, turn off the heat, add the almonds with the shell, let them stand for 3 minutes.

  3. Strain, pour cold water, add almonds. Leave for a few seconds and peel off the shell.

  4. Wash all tomatoes, cut them in half and remove seeds. Then place them in a deep bowl.

  5. Wash basil leaves, put them in cloth and gently pat them dry. Cut the basil into smaller pieces.

  6. Peel the garlic, and cut them in half.

  7. Place tomatoes, grated Parmesan cheese, basil, almonds, salt, and pepper to taste, garlic, and oil in the blender.

  8. Blend in pulses, being careful not to prolong the process too long.

  9. Finally, add the ricotta to obtain a smooth cream. Control the cream sauce and add spices as needed. The Sicilian pesto is ready to be enjoyed!

  10. During this time, cook the pasta according to the instructions on the package, strain them well.

  11. Pour the mixed Sicilian pesto into the pan.

  12. Add cooked and well-strained pasta and stir. Garnish the top of the spaghetti with basil and Parmesan cheese as you like.

Buon appetito!


NOTE: If you like the taste of paprika, you can use 1/2 red or yellow pepper!


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