Prep 20 mins
Cook 5 mins
This recipe is from Sicily. This sauce, called Pesto Marsalese differs from other pestos because the ingredients are chopped rather than crushed and the diverse taste of its components can be distinguished and its individual characteristics appreciated.
- 1⁄2 cup tomatoes, diced
- 1 garlic clove
- 15 leaves basil
- 1⁄4 lb pecorino cheese or 1⁄4 lb provolone cheese
- 1⁄4 lb almonds, diced toasted
- 3 tablespoons olive oil
- 1 pinch oregano
- salt and pepper
- crushed red pepper flakes (optional)
- Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red pepper (optional).
- It can be refrigerated overnight but it is preferable to use it the same day that it is made.
- To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other ingredients.
- Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian touch.
Yum! I ate this as a salad. Instead of breadcrumbs, I had some leftover homemade croutons, so used that. It was delicious and reminded me of a panzanella salad. Thanks Lynn!