By late summer, my basil and grape/cherry tomato gardens are growing prolifically! Those little tomatoes stay green for so long and then suddenly, and all at once, they change color. I stand there amongst a sea of bright red and orange tomatoes wondering why these bite-sized treats couldn’t have been on different ripening schedules. Then again, maybe the hungry pup was stealing all the reds before I could see. Whether it’s a situation of Bailey being full by late summer or them ripening all at once… I have an overabundance that needs to be harvested & preserved! So, in addition to canning sauce and drying(for spices), let’s make some Pesto for the winter!
I have never been a big fan of traditional pesto. Don’t get me wrong, I love the taste of basil blended with olive oil but I feel like it’s still missing a flavor- and no, pine nuts are not my choice of ingredient for pesto. I very rarely use nuts, of any kind, in my recipes…including desserts!
I created my own version of Sicilian pesto – a mix of Giada de Laurentis’ and my own family’s recipe. Using a fraction of the olive oil in most pestos, the calories are reduced significantly. It has the most intense garden flavor with the warmth of grated romano and oil. I like to add a pinch of red pepper to give it a little kick – as if the garlic doesn’t already pack enough punch. Give it a try!
Harvest your cherry/grape tomatoes and fresh basil, blend together with garlic, oil, and parmesan. Freeze small portions in mini mason jars (or even ice cube trays). Over the next 4-6 months, when you make some pasta, add a block of this pesto to the hot noodles. Splash a little hot pasta water over the frozen pesto and mix it all in. Add extra sprinkly cheese and enjoy the fresh taste of a summer harvest on a cold winter night.
These are the 4oz jars I use.
Hands down the best blender- I have the one that includes a food processor attachment as well, but no need for that with this recipe.
Step by Step:
Ingredients 
Combine all ingredients except cheese. 
Pulse until just blended, add grated parm and pulse a few more times.
Sicilian Pesto
Description
A simple Italian classic pesto, wihtout nuts. Make batches and freeze for the winter, so that you can enjoy this garden fresh taste year round. Use over fresh pasta, grilled vegetables, or spread on toasted crostini!
Ingredients
1 pint cherry or grape tomatoes
1 cup fresh basil leaves
4 cloves garlic
1/3 cup parmesan, grated
2 tablespoons extra virgin olive oil
1/2 tsp salt
optional dash of chili pepper flakes
Instructions
In a blender or food processor combine all ingredients, except the cheese, and pulse/blend until it is all incorporated.
Add grated parmesan and pulse a few times until just combined. the pesto should be a thick consistency. (add more oil, if needed – I’ve never used more that 2.5 tbs)
Place in air tight jars and store in the refrigerator or freezer * see blog notes
Notes
I store these in 4 oz mason jars. You can also freeze them in ice cube trays, once frozen, transfer them to a freezer-safe bag or container. Toss a frozen cube or two over fresh pasta- use a splash of hot pasta water over it to mix it in.
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