500 g of tomato preferably plum
50 g of roasted almonds
150 ml of extra virgin olive oil
2 cloves of garlic
1 bunch of basil
4 tablespoons of cheese (sheep) (about 120 g)
150 g ricotta
freshly ground pepper
To prepare the Sicilian pesto, start washing the tomatoes carefully and dividing them in half.
Then wash the basil leaves under running water , after being drained, dry with a cloth.
Now pour the tomatoes in a blender, add the basil leaves washed and dried and toasted almonds.
Peel the garlic cloves, cut them in half and add them to the mixture along with grated cheese (sheep) and ricotta. Add salt and pepper to taste.
After adding all the ingredients, pour the oil and operate the mixer at low speed to control the degree of desired creaminess. You can, in fact, decide whether the mixture is more or less creamy.
When the pesto reaches the right consistency, check whether you even need salt and pepper.