Tomato Pesto with Ricotta and Parmesan (Italian Pesto alla Siciliana)

Pesto alla Siciliana is a creamy and light no-cook pesto from Sicily. It uniquely incorporates fresh ricotta, which can be either cow's or sheep's milk ricotta, alongside Parmigiano or grana. It has a really creamy consistency and is very flavourful. This Sicilian pesto also contains peeled ripe tomatoes, fresh basil leaves, garlic and a smaller amount of extra-virgin olive oil compared to traditional basil pesto.

This Sicilian pesto pasta recipe is a super light and fresh recipe from my hubby’s home region, Sicily. I used homemade casarecce but, of course, you can use dried pasta too.

Known as pesto alla Siciliana, this is a creamy no-cook sauce. So, you can have this dish on the table in the time it takes to boil the water and cook the pasta.

A little pesto alla Siciliana history.

Sicily is not the part of Italy where pesto originated. That, in fact, is Liguria home to pesto Genovese (basil pesto). The Genovese invented basil pesto in the 1800s. Today, it’s probably one of the most popular and well-known Italian condiments.

Different Sicilian pesto recipes.

Over time, a number of Sicilian pesto recipes developed. Among the most well-known are pistachio pesto and pesto Trapanese (from Trapani). Some people say pesto Trapanese and pesto alla Siciliana are the same. But I don’t think so. Neither does my Sicilian hubby.

What is the difference between pesto Trapanese and pesto alla Siciliana?

According to most the recipes I looked at (there were a lot), pesto Trapanese contains peeled almonds, whereas pesto alla Siciliana usually has pinenuts. However, some people do make this version with almonds or even with pistachios, both typical Sicilian ingredients.

14 oz ripe Datterini tomatoes or San Marzano or vine tomatoes, peeled and chopped (400 g)
3.5 oz Parmigiano Reggiano or grana (100 g)
7 oz fresh ricotta cow's or sheep's milk ricotta (200 g)
2 Tbsp. pinenuts
1 clove garlic, peeled
1 bunch fresh basil leaves
2-3 Tbsp. extra-virgin olive oil
sea salt
14 oz casarecce pasta or other short pasta (400 g)

Wash and peel the tomatoes (see post for how to peel tomatoes) Cut them in half and remove most the seeds and liquid. You can also use unpeeled tomatoes if you prefer. Peel the garlic. Wash the basil leaves and pat them dry with kitchen paper.

Add the tomatoes to your blender or food processor and pulse a couple of times. Then add the garlic, pinenuts and Parmigiano. Pulse again a few times. Then add the basil leaves and a little olive oil. Pulse in short spurts to avoid heating the blender and ruining the basil. If your sauce seems too liquid, add more grated cheese.

Pour the pesto into a bowl and add the ricotta and sea salt. Mix the ricotta in with a fork. Store your pesto in an airtight jar in the fridge for 2-3 days or use immediately.

Makes 4 servings.