Sicilian Pesto Recipe

The sunny island of Sicily is a land of abundance - pistachio groves, sun-ripened tomatoes and fragrant basil grow without effort, gracing the tables with the flavors of summer. Fresh cheese-especially ricotta-is also a tradition. So combining them all in one easy sauce is a Sicilian's normal ritual!

The recipe is easily adaptable to your tastes; you can substitute sun-dried tomatoes (either rehydrated and then drained, or oil-packed and drained) for the fresh tomato, for a burst of flavor.

In a blender or food processor combine:

3-4 Roma or San Marzano tomatoes, halved and seeded (or 1/2 cup sun-dried tomatoes)
1/2 cup pistachios
A handful of grated parmigiano or pecorino cheese
1 clove garlic
A handful of fresh basil leaves
1/2 cup fresh ricotta cheese
1/4 cup extra virgin olive oil

Pulse everything until it becomes a roughly-ground pesto. Toss on pasta that has been boiled to al dente and drained. Serve with a dusting of parmigiano and chopped pistachios on top. You can also decorate it with a few sliced cherry tomatoes or strips of basil.

(A tip: always take out a cup of the pasta water before draining it, so you can add a little water as necessary to the sauce when combining it, to help amalgamate it well.)