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5 from 2 votes


A flavorful summer pesto from Sicily that is perfect for an easy weeknight dinner.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: pasta, pesto, Sicily
Author: Lora


  • 1 1/2 pounds ripe fresh tomatoes
  • 4 ounces pinoli
  • 2 medium cloves garlice peeled and roughly chopped
  • 20 basil leaves
  • 1/2 cup extra-virgin olive oil
  • salt and pepper to taste


Mortar and pestle directions:

  • Blanch tomatoes in small pot of boiling water. Peel them and chop into quarters. Remove the seeds and drain them while getting other ingredients together.
  • Finely grind the pinoli with the garlic. When it is combined, add in the basil and grind until incorporated. Add the tomatoes in 3 portions making sure they remain chunky. Transfer the
  • mixture to a large bowl and add the salt and pepper to taste. Slowly drizzle in the olive oil and mix with a wooden spoon. Cover the bowl and set aside for up to two hours until ready to use. Refrigerate if will be for longer than that time.

Food processor directions:

  • Place blanched and drained tomatoes, pinoli, garlic, basil and salt in the bowl of the processor. Pulse until you get a chunky paste. Slowly add the olive oi through the feed tube and blend well. Check the seasoning and add salt and pepper to taste.
  • Bring a large pot of water to a boil and when the water reaches a boil, add salt to taste. Add the pasta and cook until al dente, for 9-12 minutes depending on the brand. If using fresh pasta, it will be ready in about 1-3 minutes. Drain pasta and transfer to the bowl with the pesto and and mix very well; serve immediately.