Di:
Tostare leggermente, in forno o in padella, i pinoli e le mandorle fino a che non risulteranno dorati, lasciarli raffreddare.
In un mixer inserire il parmigiano a tocchetti, i pomodori secchi, le foglie di basilico, lo spicchio d’aglio e la frutta secca tostata e frullare a intermittenza, aggiungere un filo di olio.
Una volta che gli ingredienti saranno ben tritati aggiungere la ricotta e frullare ancora fino a ottenere un composto cremoso.
Aggiungere ancora olio, se necessario, e regolare di sale.
Servire il pesto siciliano su del pane abbrustolito o usarlo per condire una pasta.
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