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PESTO ALLA SICILIANA

SICILIAN PESTO SAUCE, SO GOOD!!
TOMATOES AND RICOTTA CHEESE ARE THE MAIN INGREDIENTS

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 0 MIN          SERVINGS: 4          COST: LOW
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1 POUND TOMATOES

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1/3 POUND FRESH RICOTTA CHEESE

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15 BASIL LEAVES OR TO TASTE

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1 GARLIC OR TO TASTE, CHOPPED 

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2 TBLSPOONS (15 GR.) PINE NUTS

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1/2 CUP (4 OZ.) (100 GR.) FRESHLY GRATED PARMIGIANO REGGIANO CHEESE 

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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2 PINCH OF SALT AND PEPPER OR TO TASTE

RECIPE

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CUT OUT ALL THE SEEDS FROM THE TOMATOES

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IN A LARGE BOWL, PLACE THE TOMATOES, PINE NUTS, GARLIC AND BASIL

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ADD THE PARMIGIANO, RICOTTA, SALT AND PEPPER

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DRIZZLE OLIVE OIL AND MIX WITH A HAND BLENDER, ADD MORE OLIVE OIL IF NEEDED

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. USE YOUR HOME-MADE PESTO ALLA SICILIANA FOR ALL OF YOUR RECIPES. YOU MAY REFRIGERATE YOUR PESTO UP TO 2-3 DAYS IN AN AIR TIGHT CONTAINER. ENJOY!!

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES