Sicilian Style Pesto
A creamy, flavorful sauce that captures the essence of the Mediterranean: our Sicilian pesto blends the delicate sweetness of ricotta with the subtle crunch of walnuts for a rich, velvety taste. Perfect for tossing with any pasta or spreading on crostini and bruschetta, it brings the warmth and authentic flavors of Sicily to every bite.
The Sicilian Love for Ricotta
- In Sicily, ricotta is more than just an ingredient—it’s a symbol of the island’s pastoral heritage and culinary creativity. Made fresh from sheep’s milk, this soft, creamy cheese has been a staple of Sicilian kitchens for centuries, adding delicate sweetness and luxurious texture to both savory dishes and beloved desserts like cannoli and cassata.
- From rustic country farms to bustling city markets, ricotta reflects the island’s rich agricultural traditions and remains at the heart of many iconic recipes, embodying the warmth and generosity of Sicilian cuisine.
Ingredients
Ingredients: Sunflower oil, Chopped tomatoes, Ricotta cheese (whey, cream, salt), Tomato paste, Dried glucose syrup, Cashews, Grana Padano cheese (milk, salt, rennet, egg lysozyme), Basil, Walnuts, Extra virgin olive oil, Sugar, Salt, Lactic acid, Garlic, Oregano, Sodium ascorbate (antioxidant), Ascorbic acid (antioxidant), Rosemary extract, Chili pepper.
Contains: Milk, Eggs, Tree nuts (Cashews, Walnuts).
May contain: Peanuts and other Tree nuts.
Preparation
Store in a cool, dry place out of direct sunlight.
Once opened cover with oil, keep refrigerated and use within 5 days.
| Nutrition Facts | Per 1/4 cup (60mg) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 90 | |||
| Fat | 7g | 9% | ||
| Saturated | 1g | 5% | ||
| Trans | 0g | |||
| Total Carbohydrate | 4g | 1% | ||
| Fibre | 1g | 4% | ||
| Sugars | 3g | |||
| Protein | 1g | |||
| Cholesterol | 0mg | |||
| Sodium | 380mg | 17% | ||
| Potassium | 2% | |||
| Calcium | 0% | |||
| Iron | 4% | |||
| Vitamin D | 0% |
*5% or less is a little, 15% or more is a lot.
Recipes
Ricotta: All of Italy is crazy about it.
Ricotta is a dairy product with an ancient history, produced in all Italian the regions. Among the best known is the Roman ricotta, produced in Lazio, characterized by a compact and dry texture. Other Italian regions have their own variations on, such as seasoned, baked, smoked or salted.
It only takes three ingredients to make ricotta at home: milk, lemon and salt. It contains high amounts of protein with a high nutritional value and is rich in essential amino acids. The name "ri-cotta" means, in Italian, cooked twice, refers to the two times it is heated during its preparation. Milk from cows, sheep or goats can be used, resulting in different flavors.
A versatile product that lends itself to an infinite number of combinations and recipes, from first courses to desserts. The most famous are typical of Campania and the south, like the sfogliatella, the cannoli, and the Neapolitan Pastiera.
Village of Marzamemi, in the province of Syracuse, Sicily.
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