
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 minutes | Cook time: 5 minutes | Total time: 10 minutes | Makes: 5-6 servings |
Ingredients:
- 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
Directions:
- 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 .
- 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.
- Serve with burrata and crostini!
ENJOYYY
Notes:
- 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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