Sicilian Almond Tomato Basil

This vibrant Sicilian pesto recipe transforms everyday ingredients into a burst of Mediterranean flavor in just minutes. Unlike traditional Genovese pesto, this Sicilian version features the bright acidity of cherry tomatoes paired with the nutty richness of almonds, creating a perfect balance that works on everything from pasta to grilled vegetables.

I discovered this recipe during a cooking class in Sicily and was amazed at how it completely transformed plain spaghetti into something extraordinary. My skeptical teenagers now request it weekly, especially on busy evenings when time is tight.

Ingredients

• Blanched Almonds: Provide the nutty backbone at a fraction of the cost of pine nuts. Look for unsalted versions to control seasoning
• Garlic Clove: Adds essential punchy flavor. Use fresh, firm cloves without green sprouts
• Pecorino Romano and Parmigiano Reggiano: Offer different flavor profiles that work beautifully together. Buy wedges and grate fresh
• Extra Virgin Olive Oil: Serves as both flavor and texture element. Splurge on a good quality bottle, ideally from Sicily or southern Italy
• Chili Flakes: Provide optional gentle heat that balances the sweetness of tomatoes. Start with less
• Fresh Basil: Delivers that classic herbal note. Look for vibrant, unwilted leaves with a strong fragrance
• Fresh Mint: Adds unexpected brightness that distinguishes Sicilian pesto. Use tender leaves only
• Cherry Tomatoes: Contribute sweetness and acidity. Choose ripe, deeply colored ones for best flavor
• Salt and Pepper: Balance and enhance all other flavors. Sea salt works particularly well

Step-by-Step Instructions

Prepare The Base:

Add almonds, garlic, cheese, olive oil and chili flakes to your food processor. Pulse about 10 times until you have a coarse mixture resembling wet sand. Scrape down the sides of the processor with a rubber spatula to ensure even processing. The almonds should be broken down but not completely smooth at this stage.

Incorporate The Fresh Elements:

Add your cherry tomatoes, basil, and mint to the processor. Pulse in short bursts about 8 to 10 times, stopping to check consistency. The pesto should have some texture with small bits of almonds visible. The tomatoes will release juice, transforming the mixture into a vibrant sauce. For a smoother consistency, continue processing another 5 to 10 seconds.

Adjust Consistency And Flavor:

Taste your pesto and add salt and pepper as needed. If the mixture seems too thin, add more cheese or almonds and pulse briefly. If too thick, incorporate a little more olive oil or even the juice from additional cherry tomatoes. The perfect consistency should easily coat the back of a spoon but still have some texture.

Store Properly:

Transfer your finished pesto to clean glass containers with tight-fitting lids. If not using immediately, pour a thin layer of olive oil over the top to preserve freshness and color. This creates a seal that prevents oxidation and maintains vibrant flavor.

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The mint in this recipe was the biggest surprise when I first tried authentic Sicilian pesto. I was initially skeptical about combining it with basil, but that first bite converted me completely. The mint adds this unexpected freshness that makes the pesto taste somehow lighter and more vibrant than versions without it.

Perfect Pasta Pairing

This Sicilian pesto works beautifully with both long and short pasta shapes, but my personal favorite is with busiate, the traditional twisted pasta from western Sicily. The sauce clings perfectly to its spiral grooves. If you cannot find busiate, casarecce, fusilli, or even spaghetti work wonderfully. Always reserve a cup of pasta cooking water before draining to help the pesto coat every strand beautifully. Simply toss the hot pasta with the pesto and add splashes of cooking water as needed to create a silky consistency.

Make It Ahead

One of the greatest advantages of this pesto is how well it keeps. Unlike traditional basil pesto which oxidizes quickly, the acidity from the tomatoes helps preserve the vibrant color and flavor. You can make a large batch and refrigerate portions in small jars for up to a week. For longer storage, freeze in ice cube trays, then transfer the frozen cubes to freezer bags. This method gives you perfect portions that thaw quickly whenever you need a quick flavor boost for pasta, soups, or sauces.

Beyond Pasta

While pasta is the most obvious use for this pesto, its versatility extends much further. Spread it on grilled fish or chicken for an instant flavor transformation. Use it as a base for pizza instead of traditional tomato sauce. Stir a spoonful into scrambled eggs or fold into a frittata mixture. One of my favorite applications is stirring a tablespoon into a simple vegetable soup just before serving to add brightness and complexity. You can even use it as a dip for fresh vegetables or spread on crusty bread for an elevated appetizer.

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This recipe combines simplicity and a burst of vibrant flavor, making it an instant favorite in any kitchen.

Frequently Asked Questions

→ What pasta pairs best with Sicilian Pesto Alla Trapanese?

Busiate, a traditional Sicilian corkscrew-shaped pasta, is the authentic choice for this sauce. However, it works beautifully with other pasta shapes like spaghetti, bucatini, or casarecce. The sauce's texture allows it to cling well to most pasta types.

→ Can I make Sicilian Pesto ahead of time?

Yes, you can prepare this pesto up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. The flavors often develop and improve after resting for a day.

→ What can I substitute for mint in this pesto?

If you don't have mint, you can simply increase the amount of basil instead. Alternatively, a small amount of fresh parsley or oregano can provide a different but complementary flavor profile to the sauce.

→ Is there a way to make this Sicilian Pesto dairy-free?

Yes, you can omit the cheeses and add a tablespoon of nutritional yeast for umami flavor. You might want to increase the almonds slightly and add a pinch more salt to compensate for the missing cheese's saltiness.

→ What else can I use Sicilian Pesto for besides pasta?

This versatile sauce is excellent spread on crostini or bruschetta, dolloped on grilled vegetables, stirred into risotto, used as a sandwich spread, mixed into grain bowls, or spooned over grilled fish or chicken. It also makes a flavorful addition to potato salad or frittatas.

→ Can I use roasted almonds instead of blanched?

Yes, roasted almonds will work and will add a deeper, more complex flavor to the pesto. However, the traditional recipe calls for blanched almonds which provide a smoother, creamier texture and a milder flavor that lets the other ingredients shine.