Pasta with Pesto alla Siciliana

Unlike traditional Pesto Genovese that uses green garlic and basil, Sicily chooses tomatoes instead.
Serves 6


2 tablespoons pine nuts
3 cloves garlic
6 Roma tomatoes, blanched, peeled, seeded and chopped
1 cup fresh basil, roughly chopped
1 cup fresh flat leaf parsley, roughly chopped
Olive oil
Fresh grated pepper
1 lb spaghetti, cooked and drained


Grind the pine nuts and garlic in a mortar with the tomatoes, add herbs, and continue grinding until you have a smooth paste. Add enough olive oil into the mixture to transform it into a smooth sauce, season with salt and pepper and serve over spaghetti.