|
|
|
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!!