Here is my version of making Sicilian Pesto
What you will need:
Food Processor
Ingredients:
1/2 cup of Almonds crushed (slivered)
1/2 tablespoon of confit garlic
1 cup of Pecorino cheese grated
1/2 cup of Virgin Olive oil
a pinch of salt pepper
1 cup of pesto or Basil leaves
6 cherry tomatoes
1/2 cup of diced tomatoes
Breadcrumbs:
watch me make the breadcrumb mixture.
TIP: If you want to make your breadcrumbs more tastier add some lemon zest when cooking them, and some herbs.
Capers:
watch the video on making the capers.
Instructions:
Place all the ingredients into the food processor and blend until they are coarse.
You can transfer your pesto into jars and place it into the fridge as long as you have covered it will virgin olive oil it will keep.
TIP:
If you want to make your sauce extra special you can blanch your tomatoes and peel them, this will become a finer pesto.
Basil is such a necessity and we love this ingredient it’s so delicious especially in our pastas Sicilians love it that’s why I’m sharing with you my Sicilian pesto cecilian P I want to share with you how to make laa for the pasta because in Cally it’s part of the
Kuchina POA recipe so this recipe is really simple basic and you can have that in an airtight container and sprinkle it on top of any type of pasta if you don’t want to use cheese so it’s actually people for in cheese intolerant um you know lactose intolerant but this
Is a really simple recipe that is going to go onto the next recipe that I share with you how to make the celian pesto so here we go we’re going to have some breadcrumbs if you have you got old bread you can use old bread I’ve got some panco bread gums
Yeah I’ll put that easier so you can see a little bit more better flatten it onto grease prooof paper and sprinkle a little bit of olive oil and then you just amalgamate the oil and then you put it into the oven and you let it cook now you can actually
Even grate some lemon on this which will be really delicious you can add some herbs if you like but this is the basic start of making any migga for the pasta then you can just put on top of that add on top of that add lemon add some chopped Rosemary Cho chopped basil
Chopped parsley uh oregano especially if it’s in season a beautiful Aroma of the oregano coming through is absolutely delicious now we’re going to stick that in the oven in this next step we’re going to fry baby Capers now Capers are a natural resource and ingredient of Sicily because they
Are all over the island especially on the island of Selena which is on the E Islands they grow quite wild and you see Caper bushes just about everywhere and so they put them in everything but you can’t have a sicilian pesto without Capers so have a look we’re going to put
Some we’re going to fry them and this is a great way of preserving them I’ve got some I’m just going to put them in some canola oil and they just going to fry very lightly you got to be careful cuz they do Skitch out so I’ve got this to
Preserve it and keep keep it from going going Everywhere so we don’t really want to burn them we just want to fry them to release the the beautiful flavors and essence of the Caper Berry itself so they go crispy and then you can crack them on top of the other p beautiful I’m just going to check that’s
Perfect for me cuz I don’t want them too too dry so I’m going to turn that off take that off and place them into this container and you can keep the oil and you can fry other things with it at the beautiful flavor of the of the um Caper Capers
Coming through the oil so that’d be really nice for a pasta or if you want to fry some fish in the oil you got the beautiful flavor of Capers coming through the fish and so in this container they can stay in the fridge and they’ll be
Preserved for oh I’d say a couple of weeks don’t take that long here’s the end product of the bread crumbs so now they’ve cooled the breadcrumbs have cooled down and I’m just going to put them into the this airtight container probably got too cooked so they should be a little bit
More golden they should be golden not this color but it still doesn’t matter and so you have them in these containers and they’ll be in airtight as long as they they’ve cooled down the breadcrumbs have cooled down and you can keep them in the airtight containers you can keep them in the air
Airtight containers for about a week just tossing them around and then putting them on top of any kind of pasta you want to use instead of using cheese when making cecilian pesto uh we use Pina Pino which is the cecilian cheese it is a real flavorsome it’s got a
Little bit of an edge a sharp little edge of it uh a really nice taste and it’s matured so it’s made out of sheeps sheep milk because that’s why it’s called Pino peora shora which means sheep we’re just going to grate some of this before we start making the Sicilian
Pasta you can smell it it’s just a beautiful it’s one of my favorite cheeses it’s a really nice flavorsome aged cheese probably about 18 months for some of the Pino depending which region and how you know it’s preserved and then you know you don’t have to use all this pickled in or you
Can actually put it into container and mix it onto your pasta now we’re going to prepare the cherry tomatoes the cherry tomatoes they go into the Sicilian pesto now in Sicily they use the Cherry Tomatoes which are called Pacino they’re exactly equivalent to the cherry tomatoes here in Australia I’ve
Just used different colors I’m just going to slice them in half before I put them through the um food processor and the skin is really really good very rich in vitamin C and great antioxidants go so I’ve picked up my beautiful Basel washed it and drying
It with some paper towels I’ll show you down here pat dry and we’ll get some more paper towels or you can do it with some old tea toils like I did it the first time it’s up to you whatever works and whatever is easy make your own no details beautiful paper
Cloths paper tows even better and now we’re going to go across over here and I’m going to place all this into the food processor cuz we’re not going to puree it we’re going to coarse it make it very uh coarse coarsely done a sicilian pesto is more coarsely
More coarse and so you can taste the textures and we put the the cherry tomatoes in there a little bit of oil so in with the Sicilian pesta we use almonds almonds are a natural the natural nut of Sicily there’s over 200 different types of almonds in Sicily so this one here I’ve
Done it myself I actually I put it in the oven when food processor put the the almonds through uh cooked them till they were golden then made them cool down and then put them through the food processor and this is my way of preserving armonds and they don’t go off and they stay
Absolutely a handful of armonds and a handful of the pesto a little bit more oil so the Sicilian pesto is got to be a little bit more ready than the normal uh green pesto so I’ve decided to put a little bit of tomato chopped tomatoes through this just to give it some body
That’s what it needs about half a cup and the pasta resistance half a teaspoon of the conit garlic beautiful and it smells absolutely delicious the smells the the smell of Summer the smell of tomatoes the smell of Basil the smell of the garlic all of that coming through is absolutely
Delicious so I’m going to have it taste need a little bit of salt and pepper a little bit of sprinkle salt bit of pepper and a little bit more olive oil this is a sauce you don’t need to cook this this is this is the way it’s
Eaten in summer in Sicily now to some people this could also this pesto could be called pesto genovesi um if I’m not 100% sure about the G was in the Loria section where they brought the arms from up in the upper top part of sicy just in the
1800s no don’t quote me right wrong that’s the way it is so now we’re going to transfer it and put it into a container and we’re going to cook the spaghetti that goes with this and then I’m going to show you how to top it up
Now we’re cooking up the pasta to go with our Sicilian pestl G it’s cooking up nicely here that’s ready have a look at that beautiful going to transfer it and this is my favorite pasta the dco brand it is wonderful pasta it comes from Italy it’s not Sicilian it’s Italian but it’s
Consistency and it’s stays alente and you can actually reheat it fry it the next day and doesn’t go you know some of it um blows up and it goes twice the size this is absolutely a wonderful brand to have in your pantry now this is the best time when all the ingredients
Come together the pesta we’ve made the breadcrumbs we made the Capers we fried The Pickled inal we grated and the pasta that I cooked so we just put it here I’m actually going to put it in oh look at that it’s beautiful there’s a pistal g there you have a nice coarsely
Cut through the food processes so you can get to see the flavors oh smells delicious you can add a little bit of olive oil if you like which I’m going to do now I look at that the beautiful Sicilian pesto there and we’re going to finish it off smell that beautiful Basel coming
Through ah I’m just going to put it like that we’re going to add the breadcrumbs on top the Capers and the pcking or cheese and here is your Sicilian pesto a total different way of making the pesto that you can nor normally do but this is the way that I make the
Cicilian pesto a totally different way but with the flavors of Sicily on the plate wherever you are in the world you get to taste it so now we’re going to sit down and eat the cecilian pesta have a look at this Bono a lot of Italians don’t eat with a
Spoon us foreigners H in Australia we do we got the almonds coming through cuz it’s all cold you’ve got the almonds coming through the basil the garlic the capers and the breadcrumbs absolutely delicious it’s a meal that’s eaten for the summer because of the tomatoes how they grown and the Basel
And it’s something that is eaten as cold sauce that’s why it’s a delicious sauce and you can keep it in the fridge and just whack up pasta and make it up it’s a simple delicious recipe but a part of the cuchina P recipe of Sicily
That I wanted to share with you if you enjoyed watching this video please like And subscribe onto my YouTube channel and I will continue to Endeavor to share with you recipes that have been been in my family for Generations this recipe is probably been in my family for over a thousand
Years yes a thousand years I know that my great great grandmother’s caught this absolutely beautiful cuz only using the produce that is in the land the cheese of the land the Capers of the land the Basel of the land and the bread the bread I don’t know about you but my
Nness always when they went to touch bread they always kissed it they always put the sign of the cross cuz bread came from God because bread in the time of the war was very scarce and it wasn’t was something that was not seen my father I’ll tell you a story about my
Father my father was born in 1930 and he was 30 at the 1934 when the War started to hit out he was four and he was a very young boy very virile and very strong and his father my grandfather my non jaako we call him non
Jack he made him go out and get the bread from the Germans when he went to get the bread he had to steal it so he ran and got breed he got shot at by the Germans and he he remember saying saying to me know uh I telling in
Inan Miss he goes and he ran he ran he got the bread and they had bread and to him bread was came from God it was a wonderful something that we never threw out that’s why we made breadcrumbs we made bansar bansar salad with that uh we made the croutons with a
Salad whatever it was never thrown out and even to to this day if I have to throw bread out I always kiss it and say thank you to God uh a wonderful recipe to share with you I hope you enjoyed it and I’ll see you on the next
Video this Sicilian pesto before I forget ATO or Sicilian pesto up to you and there’s so many adaptations of this one this is my adaptation and my family’s adap adaptation of this recipe that I’m sharing with you on the next video