I can’t use up the cherry tomatoes from Beppi’s garden quickly enough. This is my version of a pesto that’s made in Sicily when cherry tomatoes are at their peak, and it’s one of the simplest, most luxurious ways to dress pasta.
The sauce is traditionally made with cherry tomatoes, basil, almonds and garlic. I’ve deleted the garlic (not a fan of raw garlic), added mint and substituted smoked almonds for plain ones. No cheese is added to this sauce, but I’m sprinkling on lots of pecorino romano at the table.
To add some green to the dish and take further advantage of the sweet summer zucchini, I’ve sauteed a dice of zucchini and sprinkled it on top. It’s a beautiful, sweet addition to a bright, summery dish.
Sicilian Tomato Pesto
1 lb. spaghetti
2 c ripe cherry tomatoes
1/4 c smoked almonds
15 mint leaves
1/4 c + 2 tbls extra-virgin olive oil
1/2 tsp salt
Place all ingredients except oil in food processor.
Process until a coarse puree forms.
Add oil and process further until pureed and emulsified.
Boil pasta, then toss in mixing bowl with pesto.
For garnish, add sauteed zucchini (optional) with an additional touch of mint.
Hi there!! Loving the idea of this recipe and the spin you put on pesto – it looks divine. also love the fact that, like me you omit raw garlic… I can’t wait to make this one night, and I think your blog is awesome. (I am Bob and Carolyn’s Barista and like you I have my own food blog http://www.gradtogourmet.com … and they are always so excited to talk about food with me!) You have wonderful friends and a great blog. All my best, I will be checking in often!