Little history lesson (because I love history): Basil pesto, otherwise known as Pesto alla Genovese, hails from Genoa, the capital of the Liguria region located on the northwest coast of Italy. The name “pesto” itself derives from the Italian verb pestare, meaning “to pound,” as the sauce is traditionally made with mortar and pestle instead of a food processor or blender. While we use pesto on just about everything today, the original uses were simple and few – to flavor pasta and garnish soups. That’s it. (For a really interesting first-hand account of the Genoa pesto tradition, check out Glorious Pesto in Saveur. I personally think it should be made into a documentary – or a feel-good culinary-themed cinematic adventure.)
I respect, admire, and find food traditions fascinating. On one hand, they are an origin story, the foundation of an enduring narrative on the evolution of food and diet. On the other hand, food traditions also fuel creativity, providing a base structure from which to innovate and experiment with new techniques and flavors. This recipe for Sicilian Mint Pesto was created by drawing from tradition, embracing regional differences, and adding my own, vegan twist.
While I didn’t use mortar and pestle, I did draw from the traditional elements of pesto (minus the cheese): Herbs, garlic, nuts, olive oil, and salt. 
My vegan version of Pesto alla Siciliana is pesto for fall – hearty, chunky, and filling with a touch of heat to warm you up on a crisp evening. The pesto is so thick that I eat it as a snack with crackers, scooping it up like a dip. My husband likes to add cold spoonfuls on top of his salads. While I haven’t tried it yet, I imagine it would make a flavorful taco garnish. Then there’s always the trusted, pasta route. The options, while non-traditional, are quite endless.
Notes on this recipe –
While I omitted cheese in this vegan version, you can add cheese if you prefer. If so, I recommend stirring in three tablespoons of Parmesan to the sauce after pouring the minced contents from the food processor/blender into a bowl.
If you are someone who doesn’t care for much heat in dishes, back off the crushed red pepper flakes to a half of a teaspoon.
I added walnuts instead of almonds for a more earthy flavor, but you can certainly go the more traditional route and use almonds if you prefer.
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Mint Pesto: Sicilian-Style
- Total Time: 10 minutes
- Yield: Makes 2 cups 1x
- Diet: Vegan, Vegetarian, Gluten-Free
Description
A vibrant vegan pesto, perfect for pasta or as a bright condiment. Easily customizable to your spice preference!
Ingredients
- 5 medium roma tomatoes (5 medium roma tomatoes) medium roma tomatoes, deseeded
- 3 cloves (3 cloves) garlic cloves, peeled and minced
- 1 cups (237 ml) fresh mint leaves, packed
- 0.5 cups (118 ml) walnut halves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp crushed red pepper flakes
- Salt
Instructions
- Deseed the Roma tomatoes by slicing them in half and squeezing out the seeds and pulp into a bowl.
- Quarter the tomato halves and add them to a food processor.
- Add the remaining ingredients to the food processor and pulse until well combined.
- Cover and refrigerate for 2 hours, or overnight, before serving.
Notes
- For a smoother pesto, remove the stems from the mint leaves before processing.
- Toasted walnuts will add a richer flavor and texture. Toast them in a dry pan over medium heat for 5-7 minutes before adding to the food processor.
- Store pesto in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Sicilian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 7
- Fiber: 2
- Protein: 2
Find it online: https://honestcooking.com/mint-pesto-sicilian-style/
Frequently Asked Questions
How is Sicilian-style mint pesto different from traditional basil pesto?
Sicilian mint pesto swaps basil for fresh mint, giving it a brighter, more herbaceous flavor. It often includes almonds instead of pine nuts, which is common in Sicilian cooking.
What dishes pair well with mint pesto?
Toss it with pasta, spread it on grilled lamb, or use it as a sauce for roasted vegetables. It’s especially good with grilled fish or stirred into couscous for a quick side dish.
How long does homemade mint pesto keep?
Store it in an airtight jar with a thin layer of olive oil on the surface to prevent browning. It will keep in the refrigerator for about 5 to 7 days, or you can freeze it in ice cube trays for up to 3 months.
