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Ce pesto ensoleillé tire ses origines de l’île de Pantelleria au large de la Sicile et se prépare avec certains des plus beaux joyaux de l’été : les fines herbes et les tomates. Vous pouvez bien sûr le préparer à la minute quand l’envie se pointe le bout du nez. Mais on vous encourage fortement à le cuisiner en grande quantité quand la belle saison bat son plein pour garder quelques pots au congélo ou au garde-manger si vous avez opté pour une joyeuse corvée de cannage. En plus de garnir parfaitement toutes vos pâtes préférées, ce pesto peut aussi rehausser vos viandes, poissons, trempettes et bien plus encore.
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Pesto Pantesco

Ce pesto ensoleillé tire ses origines de l’île de Pantelleria au large de la Sicile et se prépare avec certains des plus beaux joyaux de l’été : les fines herbes et les tomates. Vous pouvez bien sûr le préparer à la minute quand l’envie se pointe le bout du nez. Mais on vous encourage fortement à le cuisiner en grande quantité quand la belle saison bat son plein pour garder quelques pots au congélo ou au garde-manger si vous avez opté pour une joyeuse corvée de cannage. En plus de garnir parfaitement toutes vos pâtes préférées, ce pesto peut aussi rehausser vos viandes, poissons, trempettes et bien plus encore.

Picture this: you get home after a long day, it’s cold out, and everyone is starving. All of a sudden you remember about your stash of pesto pants. Just like that, the pasta is now cooking, dinner is about to be ready, and everyone is happy!

This sun-filled pesto comes to us straight from Pantelleria Island off the coast of Sicily, and is prepared with some all-star summer produce—fresh herbs and tomatoes. You can absolutely prepare it à la minute when you feel a craving kicking in. However, we strongly suggest you make a big batch of it during peak season to keep some of that magic in the freezer. It should also be noted that on top of being the perfect pasta enhancer, this pesto can also brighten meat, fish, dips, and so much more. Pesto pantesco for the win!

Preparation 10 min
Portions 4

Some tomato varieties contain more water than others. If you are using medium-sized tomatoes, cut them if half and squeeze out some of the seeds before adding to the food processor.

Ingredients

Preparation

  1. In the bowl of a food processor, add all the ingredients except for the olive oil. Pulse and stream in the olive oil until the mixture is coarsely processed. It should not be smooth or liquid.
  2. Mix the pesto with your favourite pasta and enjoy!
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