Sicilian Pesto

Name: Sicilian Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 0.5 cup toasted slivered almonds; 1 clove garlic (peeled and smashed); 1 cup packed basil leaves; 2 cans Corbara tomatoes, drained (or 1 pint fresh cherry tomatoes); 1 teaspoon kosher salt; 0.5 teaspoon red pepper flakes; 0.5 cup extra virgin olive oil; 0.75 cup freshly grated Pecorino or Parmigiano cheese (or both!); 1 box pasta, such as caserecce

Prep: 15 min

Cook: 10 min

5.0 (4 ratings)

Contains:Tree NutDairyGluten

High FODMAPTriggers: Garlic, Pasta or noodles, Almonds or hazelnuts

Fructans · GOS

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Sicilian tomato pesto, also known as "Pesto alla Trapanese" is a bright, summery and refreshing version of the beloved Italian condiment.

Directions

1
In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the Pecorino.
2
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3
In a serving bowl, toss the cooked pasta with the pesto. Top with extra pecorino, basil, and a drizzle of olive oil if desired.

Diets

Fits as written

Vegetarian
Pescatarian
Egg-free
Halal-friendly
Mediterranean
Low-carb
Keto
Atkins
Low-sodium

Works with easy swaps

Vegan (1)

freshly grated Pecorino or Parmigiano cheese → nutritional yeast

Gluten-free (1)

pasta → gluten-free pasta

Dairy-free (1)

freshly grated Pecorino or Parmigiano cheese → nutritional yeast

Nut-free (1)

toasted slivered almonds → sunflower or pumpkin seeds

Low FODMAP (2)

garlic → garlic-infused olive oil
pasta → gluten-free pasta

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.