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Pesto Marsala Style

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.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lavender Lynn
Contributor
@Lavender Lynn
Contributor
"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."
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  1. Sharon123
    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!
    Reply
  2. Lavender Lynn
    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.
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