Pesto À La Siciliana
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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.
- Sufficient for 500 g of pasta (4 people), of course spaghetti or tagliatelle are particularly suitable.
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