- 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.