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Sicilian-style Pesto, The Authentic Italian Recipe

Pesto alla Siciliana is a version of the classic Pesto alla Genovese prepared with tomatoes and, in some variations, also with chili peppers.
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Sicilian-style Pesto, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 15 minutes
  • Servings 4 people

The Sicilian Pesto is a delicious sauce that is the result of a traditional recipe belonging to Southern Italy, also known as Mediterranean Pesto is universally recognized as the best known and valid variant of the Genovese Pesto prepared with the typical products of the wonderful Sicily: coppery tomatoes, Ricotta, Pine nuts and Basil that together form a sauce with a typically Mediterranean and summer flavor!

As with all regional versions, different variations exist in every family and every city. Among the most famous are certainly the Trapanese Pesto in which Almonds are used instead of Pine Nuts and a version in which Dried Tomatoes are used instead of Fresh Coppery or, again in place of Pine Nuts, Pistachios from Bronte are used.

The Sicilian Pesto is an excellent condiment for Pasta but that also lends itself well to be used to stuff Focacce, Bread or spread on tasty Bruschetta.

Thanks to the presence of Ricotta, Sicilian-style Pesto will allow you to obtain a Creamy Paste with a delicate taste that will win over your guests. Since this is a preparation that is done totally raw, it is also very fast, and therefore perfect to be prepared during the cooking time of the pasta and also excellent condiment for Cold Pastas during hot summer days.

If you are looking for other versions of the classic Pesto don’t miss the Sicilian-style Fennel Pesto or the more wintery Black Cabbage Pesto.


Copy Ingredients


  1. To prepare Sicilian-style Pesto start by taking the tomatoes, wash them and remove the waste parts. Divide them in half and also remove the inner part, taking care to remove all the seeds. Now wash the basil and dry it with a cloth.


  2. Take a blender and pour in the tomatoes, basil and pine nuts and operate the blender. Also add the garlic, parmesan, ricotta, salt and pepper and run the mixer again. Now add the oil and run the mixer slowly, so you can decide the degree of creaminess you want.

  3. Check if the Pesto alla Siciliana still needs salt or pepper and if so, add them. Once it is ready, you can use your Pesto alla Siciliana to season pasta or enrich tasty bread croutons.


If you want you can make your Sicilian-style Pesto even more decisive and special by adding a little chili pepper to the preparation. Starting from the same recipe but replacing the pine nuts with peeled almonds, you can make a very tasty Trapanese Pesto.


As with all preparations to achieve a quality product, we encourage you to use fresh, first-rate raw materials.


If you do not consume your Sicilian-style Pesto right away, you can keep it in the refrigerator for up to 2 days, taking care to store it in a well-sealed glass container.