Sicilian Pesto


  • 25 g fresh basil
  • 25 g peeled almonds
  • 100 g peeled tomatoes (or pelati tomato)
  • 1 clove of violet garlic (or white garlic)
  • 3 – 4 tablespoons olive oil
  • 1 tablespoon grated Pecorino cheese (or Parmesan, in that case 2 tablespoons)
  • sea salt to taste


Put all ingredients except cheese into blender. Add olive oil gradually to get semi-thick mixture. At the end add cheese and salt if necessary. You can store Sicilian pesto in the fridge few days sprinkled with a little olive oil on the surface.

If you’re in restriction just don’t use any kind of cheese, and you’ll also have your tasty pesto.

Sicilian Pesto

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