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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 0 MIN SERVINGS: 4 COST: LOW
1 POUND TOMATOES
1/3 POUND FRESH RICOTTA CHEESE
15 BASIL LEAVES OR TO TASTE
1 GARLIC OR TO TASTE, CHOPPED
2 TBLSPOONS (15 GR.) PINE NUTS
1/2 CUP (4 OZ.) (100 GR.) FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
EXTRA VIRGIN OLIVE OIL AS NEEDED
2 PINCH OF SALT AND PEPPER OR TO TASTE
RECIPE
CUT OUT ALL THE SEEDS FROM THE TOMATOES
IN A LARGE BOWL, PLACE THE TOMATOES, PINE NUTS, GARLIC AND BASIL
ADD THE PARMIGIANO, RICOTTA, SALT AND PEPPER
DRIZZLE OLIVE OIL AND MIX WITH A HAND BLENDER, ADD MORE OLIVE OIL IF NEEDED
. 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!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES