Sicilian pesto
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Serves:     people
Notes from Anna

Pesto was introduced to Sicily by the Genoese traders. The Sicilians adapted the original recipes by introducing the ingredients that were plentiful on the island, like almonds and tomatoes.
A deliciously simple sauce full of the flavours of the Med. If you make a large batch you can freeze any left over for up to 3 months. Freeze individual portions in ice cube trays and then transfer to a freezer bag.



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  1. Wash the basil leaves. Peel and crush the garlic. Grate the cheeses.
  2. Remove any stalk ends and skin from the tomatoes. Wash, deeed and roughly chop the chilli.
  3. Put all the ingredients into a blender and blitz at a high speed until the mixture becomes creamy.
  4. Transfer to a bowl and add more salt and black pepper if necessary.
  5. Store in sterilised jars in the fridge for up to 1 week.

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