Sicilian Pesto

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


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


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.


recipe adapted from here.

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