Pesto À La Siciliana

Summary

Ingredients

• 50 g cheese, pecorino, rated (alternatively Parmesan)
• 50 g pine nuts, (alternatively almonds)
• 100 g tomato (s), dried, in oil
• 50 ml oil, from the tomato jar
• 50 ml water
• 50 g cream cheese, preferably ricotta
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Grind the pecorino, pine nuts and tomatoes in a blender to a fine paste, slowly pour in the oil, then the water, so that a creamy paste is formed. Now add enough cream cheese until the paste has got the desired color. Season to taste with salt and pepper.
2. Sufficient for 500 g of pasta (4 people), of course spaghetti or tagliatelle are particularly suitable.