Linguine with Sicilian Pesto


  • Linguine 250g (or any desired pasta

  • Sicilian Pesto

  • Tomatoes or cherry tomatoes 500g

  • Olive oil 100g

  • Parmigiano Reggiano 24 months grated 100g

  • Pine nuts or almond slivers 80g

  • (roast 30g and set aside)

  • Ricotta cheese 10g

  • 2 Garlic cloves

  • Salt & pepper


  • Wash and dry basil leaves

  • Score the bottom of tomatoes in an “X” pattern

  • Place tomatoes in a saucepan filled with simmering hot water

  • Let them simmer until the skin starts coming off

  • Peel tomatoes, discard seeds, squeeze and drain excess water

  • Place all Sicilian pesto ingredients in a food processor, leaving out the olive oil.

  • Pulse a few times, until ingredients are roughly chopped

  • Slowly drizzle in olive oil

  • Continue pulsing until ingredients are well incorporated

  • In a pan, toss pasta with a couple of tablespoons of Sicilian pesto and roasted nuts

  • Garnish with fresh basil leaves