Pasta with Sicilian pesto with intense Umami Flavor

One recipe is a variant of the Genovese pesto prepared with dried tomatoes and walnuts.

Pasta for 4 servings

• 125 gr. sun-dried tomatoes in olive oil. The weight is drained
olive oil (1 whole glass)
• 1 crushed garlic clove
• 3 tablespoons Parmesan cheese (grated)
• 1 handful of chopped basil leaves
• 12 whole roasted walnuts
• 1/2 teaspoon salt
balsamic vinegar (about 1 tablespoon)


Drain the tomatoes.

Put all the ingredients in a blender or food processor and blend well until a paste is formed:

Put aside.

Cook the pasta according to the manufacturer’s instructions (9 minutes approximately).

Mix the pasta with the sauce. Sprinkle with more Parmesan cheese and fresh chopped basil (to taste).

Ready!!! enjoy a delicious pasta with pesto that you can accompany with a good Amarticos white wine.


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