Sicilian Pesto
Tullio Saffiotti
August 29, 2012
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Sicilian Pesto
Recipe is by Tullio Saffiiotti, who recommends pairing with a dry Riesling from France’s Alsace region.
Basil
Mint
Italian parsley, leaves only
Garlic cloves
Olive oil
Salt and pepper, to taste
1. Use equal parts basil, mint and Italian parsley. Add a few garlic cloves depending on preference and quantity of pesto being made.
2. Mix in food processor and add olive oil until you have a fluid paste. Salt and pepper to taste.
3. Make ahead, place in jar with a little olive oil on top to seal and keep in refrigerator for a couple weeks. Use instead of tomato sauce over your favorite pasta. Serve with Pecorino Romano or parmesan cheese.