Sicilian Tomato Pesto Sauce

Print Recipe

Sweet cherry tomatoes, fresh basil garlic and almonds along with a little tang from Pecorino Romano .

Course Sauces

Cuisine Italian

Prep Time 10

Total Time 10

Servings cups/1 pint

Calories 253

Author Janette

Ingredients

⅓ cup (42 grams) slivered or roasted, unsalted almonds see note
1 garlic clove, peeled
5 tablespoons Pecorino Romano cheese grated
1 pound (454 grams) cherry tomatoes
½ cup (6 grams) fresh basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup (50 ml) extra virgin olive oil

Instructions

Add the almonds, garlic and cheese to a blender or food processor and pulse until the almonds are chopped. Add the tomatoes, basil, salt and pepper. Pulse until the tomatoes are chopped.
With the blender running, drizzle in the olive oil until the sauce is the consistency you like.
Transfer to sealed jars. Keep refrigerated for up to 1 week or freeze for 3 months.

Video

Notes

If you can’t find them already roasted, preheat oven to 350°F/180°C, spread in an even layer on a baking sheet and roast for 8 minutes for the slivered, 10-12 for whole. Slivered will roast up faster than whole almonds so keep an eye on them.

Nutrition