Joanne Weir Follow @ChefJoanneWeir

Sicilian Tomato Pesto

Sicilian Tomato Pesto

Makes about 2 1/2 cups


1/4 cup pinenuts
4 cups fresh basil leaves
3 cloves garlic, minced
1/3 cup extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano
1/8 teaspoon crushed red pepper flakes
2 large ripe red tomatoes, peeled, seeded, chopped and drained
Coarse salt and freshly ground black pepper


Heat a skillet over medium high heat and add the pine nuts.  Stirring constantly, cook the pine nuts until golden, 3 to 4 minutes.  Remove from the pan immediately.

Place the basil leaves, garlic, pine nuts and olive oil in a blender or a food processor and blend at high speed until smooth.  Stop and scrape down the sides.  Add 1/2 cup cheese and red pepper and pulse a few times to make a  thick paste.  Fold the tomatoes into the pesto.  Season with salt and pepper.