This is by far one of my favorite pasta sauces and one of the most simple and quick to prepare. After mixing all the ingredients in a food processor add the hot boiling pasta (your favorite one. I use gluten free ) and it will just come together. A perfect meal Ready to serve!

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Pasta with Sicilian Pesto

This combination of mint and basil with refreshing cherry tomatoes make a great version of Pest Sauce.

Course Main Dish

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 6 servings

Author Chef Maria Cummins

Ingredients

• 4 cups Pasta (cooked) gluten free or a pasta of your choice
• 2 cups Cherry Tomatoes
• 1 bunch basil about 2 cups
• 1 bunch mint about 2 cups
• 1 lemon juice
• 3 tablespoon capers washed and rinsed
• 2 cloves garlic
• 1/4 cup almonds peeled or you can use sliver almonds
• 1/4 cup pistachios shelled (salted ok)
• 1/2 cup Pecorino cheese
• 1/4 cup Parmigiano Reggiano cheese
• 1 cup olive oil extra virgin
• sea salt to taste
• pepper to taste

Instructions

• Mix it all together in a food processor the garlic, basil, mint, pistachios and almonds and add a trickle of olive oil.
• Then add tomatoes as well and chop fine.
• Pour into a glass tureen and mix, adding the Parmigiano Reggiano and pecorino cheese.
• Adjust for salt, pepper and oil.
• Cook the pasta in boiling salted water, drain it “al dente” and pour it into the bowl with the sauce.
• Stir well and serve.
• NOTE: Reserve some pasta water to add to your pesto sauce so it becomes a little less thick.