Sicilian Pesto

Readers of this blog will know how much I hate wasting food. Recent example of this habit of mine is all these basil posts that I have been doing over last few months. I have tried to scatter them over a period of time so that you don’t get bored but yes they were made together at my home around the same time.

Sicilian Pesto

Use it as dip or a sauce

What to do but use-up all the excess!!

One of the best and easiest way to use up abundance of basil is by making Pesto, it is the most surest way to guzzle up the basil. Following my own advice, I made a recipe of Sicilian pesto adapted from here.

I skipped garlic, replaced pine nuts with walnuts and any other commonly used ingredient in my kitchen. The result nevertheless was fantastic.

I used it as spread on an open sandwich, as sauce with pasta and dip with my garlic bread! So versatile and easy to blend together.

Sicilian Pesto

Or even as a spread for sandwiches

20 servings (serving size: 2 tablespoons) Conversion Chart Print

Sicilian Pesto

Ingredients

¼ cup of walnuts
4 cups of loosely packed fresh basil leaves
¼ cup of olive oil
½ teaspoon of salt
¼ teaspoon of freshly ground black pepper
teaspoon of crushed red pepper
½ cup of parmesan cheese
2 cups of chopped seeded tomatoes, drained

Preparation

1. Heat a small pan over medium heat. Add walnuts to pan; cook for 4-5 minutes or until lightly toasted, stirring constantly. Remove from pan.
2.Transfer nuts to a food processor; process until minced. Add basil, oil, salt, and peppers; process until blended, scraping sides occasionally. Add cheese; process until smooth. Spoon into a bowl; fold in tomato. Serve as you like.

Notes

recipe adapted from here.

You can use pine nuts like in original recipe, if its available.