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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.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Dish
Servings: 6 servings
Author: Chef Maria Cummins


  • 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


  • 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.