Description

This Easy and Delicious Sicilian Pesto is a vibrant and flavorful sauce made with fresh basil, sun-dried tomatoes, Kalamata olives, and slivered almonds for a unique twist on traditional pesto. Perfect for tossing with pasta, spreading on sandwiches, or serving as a dip, this no-cook recipe comes together quickly in a blender or food processor and can be stored for up to a week or frozen for later use.

Ingredients

Scale

Primary Ingredients

1 cup fresh basil leaves
1/4 cup slivered almonds (or pine nuts, if preferred)
1/4 cup sun-dried tomatoes, packed in oil, drained
1/4 cup pitted Kalamata olives
2 garlic cloves, minced
1/4 cup extra virgin olive oil

Optional Ingredients

1/4 cup grated Parmesan cheese (optional for extra richness)
1 tbsp fresh lemon juice (optional for brightness)
Salt and pepper, to taste

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Instructions

Combine Ingredients: In a food processor or blender, combine the fresh basil, slivered almonds, sun-dried tomatoes, Kalamata olives, and minced garlic. Pulse until the mixture is coarsely chopped to create an even base for the pesto.
Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency, whether smooth or slightly chunky to suit your preference.
Add Optional Flavorings: If using, add the grated Parmesan cheese and fresh lemon juice to the mixture, then pulse again briefly to combine all ingredients thoroughly.
Season the Pesto: Taste the pesto and season with salt and pepper as needed. Adjust the flavors by adding more lemon juice or salt based on your personal taste.
Store Properly: Transfer the pesto to an airtight container and refrigerate. It will keep fresh for up to one week. For longer preservation, freeze the pesto in small portions for future use.
Serve and Enjoy: Use this Sicilian pesto to dress pasta, spread on sandwiches, or serve as a flavorful dip for crackers and vegetables.

Notes

You can substitute pine nuts for slivered almonds if preferred for a more traditional flavor.
Adjust olive oil quantity to achieve your preferred pesto consistency.
Parmesan cheese is optional; omit for a dairy-free version.
The pesto can be frozen in ice cube trays for easy portioning and thawed as needed.
Use fresh basil leaves for the best and brightest flavor.