Sicilian Tomato Pesto with Linguine

Sicilian pesto stands apart from the Genovese version by folding in ripe tomatoes and a hit of crushed red pepper. The result is a sauce that’s brighter, a little looser, and carries some warmth at the finish.

Toasting the pine nuts first is where the flavor really builds. A dry skillet over medium-high heat, constant stirring, and pulling them the second they go golden. They burn fast, so don’t walk away. Those toasted nuts get blended with fresh basil, garlic, olive oil, and half the Parmesan into a thick paste.

The tomatoes stay out of the blender on purpose. Peeled, seeded, drained, and folded in by hand so they keep their shape and add pockets of juicy sweetness throughout the pesto. Toss it all with hot linguine straight from the pot, and the residual heat loosens everything into a sauce that clings to every strand.

Pro Tips

• Toast pine nuts in a dry pan: No oil needed. Shake the pan often and remove them the instant they turn golden, as they’ll keep cooking from residual heat.
• Drain the tomatoes well: Excess liquid thins out the pesto. Squeeze gently after seeding to get rid of the watery pulp.
• Save pasta water: If the pesto seems too thick when tossed, a splash of starchy pasta water emulsifies it into a smooth, clingy sauce.

Variations

• Sun-dried twist: Replace the fresh tomatoes with oil-packed sun-dried tomatoes for a deeper, more concentrated flavor.
• Almond swap: Toasted almonds work in place of pine nuts and are traditional in some Sicilian pesto recipes.