Sicilian Pesto Sauce - Pesto alla Siciliana

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Sicilian Pesto Sauce - Pesto alla Siciliana

 

2 ounces pinoli nuts

3 small heads of garlic

2 large sun-ripened tomatoes, blanched, peeled, seeded, and chopped

1 small bunch of basil

1 small bunch of parsley

leaves of a stalk of celery

Olive oil, salt, and pepper to taste

 

 

 

 

 

Mince the herbs. Remove the skins from the garlic cloves. Grind the pine nuts

and garlic in a mortar with the tomatoes, work in the herbs, and continue

grinding until you have a smooth paste. Check seasoning, work enough olive oil

into the mixture to transform it into a smooth sauce, and you're ready to use it

over pasta, or to serve it with boiled or grilled [favorites].

 

Source: Kyle Phillips,Your Guide to Italian Food @about.com

Formatted by Chupa Babi: 02.26.08

 

 

A little goes quite a ways; keep the remainder in a jar in the refrigerator.

 

AuthorNote: Sicilian Pesto Sauce, or Pesto alla Siciliana: Almost everyone is

familiar with Pesto alla Genovese, the green garlic-and-basil sauce that's one

of the symbols of Ligurian cuisine. The verb pestare means " to stomp on, " or to

crush, and therefore the word pesto describes a process more than a product.

Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So

is Pesto alla Siciliana, which is made with tomatoes rather than basil.

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