• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Gluten Free

Sicilian Tomato Almond Pesto (Video!)

Published: Sep 4, 2015 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.

Jump to Recipe

This easy Sicilian Tomato Almond Pesto recipe is amazing tossed with pasta, smeared on bread, or paired with grilled meats, fish, and vegetables.

Not a single September passes in this house without making a big batch of pesto to freeze for the winter. After all, what else would I do with all my basil that's quickly withering away with the cooler temps? Traditional Pesto Genovese, the one we're all familiar with, is a specialty of Liguria, a coastal region in Northern Italy. And it just so happens that Chaser and I are headed there in a little over a week (which - GAAH!! - I'm completely freaking out about). BUT! I'm a Sicilian girl, and it just so happens that we have our own version of the stuff, too. 

I learned how to make this Sicilian style pesto from the chef and owner of my favorite restaurant in Brigantine, Andre's. Andre grew up in Sicily, and whenever we visit his restaurant, he always stops by our table (ok, lets be real, the bar) with plates of his Sicilian specialties for us to sample. The first time I tried his tangy, super garlicky pesto, tossed with perfectly al dente pasta, I fell madly in love.

Maybe it's because of my Sicilian blood. Maybe it's just because it's really, really good. You decide! Watch the video above to see how it's made.

For a few of my other favorite Sicilian recipes, try my Spiedini alla Siciliana or my Fennel + Orange Salad with Pistachios.

Print

Sicilian Pesto

a small jar of pesto on a wood board with whole almonds, garlic and basil in the background.
Print Recipe

★★★★★

5 from 1 reviews

This pesto is delicious tossed with pasta, smeared on bread, or as a sauce for meats, seafood and vegetables.
Yields about 3 cups

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: about 3 cups 1x
  • Category: sauce
  • Method: blended
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

Scale
  • 2 large cloves garlic
  • ½ teaspoon salt, plus more to taste
  • 2 cups roughly chopped fresh tomatoes
  • ½ cup fresh blanched or skinned almonds*
  • 2 cups fresh basil, leaves only
  • ½ cup extra virgin olive oil, plus more for floating
  • freshly cracked black pepper, to taste
  • ¾ cup pecorino Romano cheese, grated

Instructions

  1. Place the garlic and ½ teaspoon salt into the bowl of a food processor, and process for about 30 seconds, until it's finely chopped. Add in the remaining ingredients, except the cheese, and pulse until coarsely chopped. Add in the cheese, and continue pulsing until it's fully incorporated. Taste, and adjust the seasoning to your liking. The finished pesto should have some texture to it, and not be too smooth.
  2. Pour the pesto into a jar or container, leaving an inch of room at the top. Drizzle olive oil over to cover. This will help preserve the pesto's flavor and color. Store in the refrigerator for up to a week.

Notes

  • *Blanched or skinned almonds are typically bought slivered or sliced. These are what you want. The almonds should not be toasted, however if they are not fresh (meaning they are a little soft or lacking crunch), they should be toasted in a low oven for about 5 minutes to crisp up. Do not let them turn golden in color.

Nutrition

  • Serving Size:
  • Calories: 575
  • Sugar: 4.4 g
  • Sodium: 715 mg
  • Fat: 55.6 g
  • Carbohydrates: 12.2 g
  • Protein: 13.9 g
  • Cholesterol: 23.2 mg

Keywords: trapanese, pesto, almond pesto

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

Close up of a small jar of homemade sicilian pesto.

SaveSave

More Gluten Free Recipes

  • Easy New England Fish Chowder
  • A close up of a Dutch baby pancake in a cast iron skillet.
    Easy Oatmeal Dutch Baby Pancake
  • maple syrup being poured on a slice of Oatmeal Pumpkin Dutch Baby
    Oatmeal Pumpkin Dutch Baby Pancake
  • Three mini chocolate souffles in ramekins next to a bowl of freshly whipped cream.
    4 Ingredient Flourless Chocolate Soufflé Cakes

Reader Interactions

Comments

    Did you make this recipe? Please leave a rating and review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tim

    September 04, 2015 at 2:24 pm

    This looks and sounds great, but I can't eat almonds. What would you recommend to replace the almond component in this? Almond paste maybe? It takes away the texture, but would keep the flavor? Any recommendations you have would be appreciated. Thanks

    Reply
    • Coley

      September 04, 2015 at 2:27 pm

      Hey, Tim! This is a GREAT question. I've substituted both sunflower seeds and pumpkin seeds in pestos of all kinds with great success. I think either one would work beautifully in this. That way, you still get the texture, without really compromising the flavor at all. I do NOT recommend using almond paste, as it contains a lot of sugar. Let me know how it turns out!

      Reply
  2. Danielle

    September 04, 2015 at 6:07 pm

    Damn girl, you make such good food.

    Reply
  3. Jessie {Life As A Strawberry}

    September 04, 2015 at 8:38 pm

    This sounds so good! I am alllllllllll about the pesto in the summertime (even though I guess it's sort of fall now?) Also, I love your videos. Love love love.

    Reply
  4. Joey

    August 01, 2022 at 4:13 am

    This was absolutely delicious and refreshing! Can’t wait to make it again!

    ★★★★★

    Reply
    • Coley

      August 11, 2022 at 10:31 am

      SO glad you enjoyed it!

      Reply

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Nicole Gaffney smiling for the camera
I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

Italian Recipes

overhead shot of vegetable risotto with asparagus, chives, and rice scattered in the background

Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks

Pasta with Shaved Asparagus + Ramp Pesto

Pasta with Shaved Asparagus + Ramp Pesto

A bowl of spaghetti with sun gold tomatoes and basil on a blue background.

No-Cook Fresh Sun Gold Tomato Pasta

Overhead close up of a bowl of La RIbollita Tuscan soup.

La Ribollita: Authentic Tuscan Soup

Top view of a bowl of pasta with eggplant and tomatoes.

Fairytale Eggplant Pasta

Bowl and skillet both filled with chickpea pasta with sausage and broccoli rabe.

Chick Pea Pasta with Sausage + Broccoli Rabe

Seafood Recipes

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

Easy New England Fish Chowder

A white bowl with bright orange lobster soup with a lobster tail and chives on top.

Classic Creamy Lobster Bisque

Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

Clams with Bacon, Tomatoes + Jalapeños

overhead shot of a platter with crab cakes and lemon wedges on top

Easy Maryland Jumbo Lump Crab Cakes

Close up of a pile of steamed crabs and corn on the cob.

Steamed Crabs Maryland Style

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.
Nicole Gaffney of Coley Cooks As Seen On...

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme