Sicilian Pesto

Sicilian Pesto is basically an Italian salsa!! It’s made with cherry tomatoes, fresh basil, and fresh parsley. To spice it up I added thai chili & red crushed pepper!! You also get the nuttiness from the almonds and the creaminess from olive oil & parmesan cheese. It is packed with so much flavor and freshness. Perfect dish to make with your home grown herbs & tomatoes. I love to serve this with burrata cheese and toasted crostini, it’s the most perfect summer app!! 

The pasta that tastes really good with this is: penne, gnocchi, orecchiette, and rotini. Sicilian Pesto is super versatile and can be eaten in many many ways. I’m listing some ways below.

Here are some ways to eat this:

  • Add fresh burrata on top and serve with toasted crostini. 
  • Toss any pasta in it. 
  • Pasta salad with mozzarella cheese. 
  • Crackers or pita chips
  • Add it in your soups to elevate the flavor 
  • paninis
  • sandwich spread

If you try this please let me know what you think and tag me @zheelicious. I would love to see your creations and repost!!

You may also like: Roasted Tomatoes & Burrata Pappardelle, Garlicky Roasted Cherry Tomatoes, Broccoli Garlic Pasta.

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesMakes: 5-6 servings


  • 1 pint cherry tomatoes 
  • 3 cloves of garlic 
  • 1 Thai chili 
  • 1/3 cup almonds (I used chili toasted almonds for the extra flavor) 
  • 1 tbsp red crushed pepper 
  • 1/2 cup fresh  parsley 
  • 1/2 cup fresh basil
  • 1/2 cup fresh  parsley 
  • Salt to taste 
  • Pepper to taste 
  • 1/3 cups olive oil 
  • 1/3 cup parmesan cheese

To serve

  • Crostini, grilled
  • Burrata cheese


  1. In a blender add cherry tomatoes, garlic, thai chilies, almonds, red chili flakes,parsley, basil and a half of the olive oil.

    Blend together in a chopper .

  2. add Salt,black pepper, and parmesan cheese, and remaining of the olive oil.

    blend until it’s all mixed together and turned into a rustic pesto.

  3. Serve with burrata and crostini!



  • Store this fresh pesto in an airtight container in the fridge for upto a week. Taste best if eaten within a week.
  • You can freeze the remaining and use it up in soups and stews or as a pasta sauce.
  • I use chili lime flavor almonds to get the extra flavor and nuttiness.

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