A creamy, briny Sicilian-style pesto that bridges the gap between pesto alla trapanese and olive tapenade — crushed almonds, two colors of olives, sweet cherry tomatoes, and Parmigiano come together in a sauce so versatile it works on pasta, brushed over grilled fish, or spooned onto crostini, with zero cooking required.
| Amount | Ingredient |
|---|---|
| Too much oil | A greasy, separated sauce Start with 2 tbsp and add more only if needed |
| Underseasoning | Flat, muted flavors Taste and adjust salt — olives and cheese vary in saltiness |
| Using canned olives | Flabby, metallic-tasting sauce Seek out good brine-cured olives from a deli counter or olive bar |
There is a whole family of pesto waiting beyond the familiar basil-and-pine-nut version you grew up with, and this almond-and-olive number deserves a permanent spot in your summer repertoire. It comes from that same Sicilian instinct that pairs sweet and briny, creamy and tangy, all in one pulse of the food processor. Blanched almonds stand in for pine nuts with a milder, more buttery richness, while black olives bring deep, almost earthy brine and green olives contribute bright, grassy acidity. Cherry tomatoes — the little datterini or Sun Golds — add just enough sweetness and moisture to pull the whole thing together into a creamy, spoonable sauce without needing a flood of olive oil. The Parmigiano binds it all with umami, and fresh basil keeps everything tasting green and alive. It takes exactly ten minutes, requires no cooking, and makes anything it touches more interesting.
Use level tablespoons and standard US measuring cups. Look for good-quality, brine-cured olives (not canned) — the flavor difference is substantial. Blanched almonds (skins removed) give a creamier texture; if you only have skin-on almonds, blanch them yourself for 1 minute in boiling water, drain, and slip off the skins.
Rinse the pitted black olives and pitted green olives briefly under cool water to remove excess brine, then pat dry with paper towels. Halve the cherry tomatoes crosswise. Grate the Parmigiano-Reggiano finely if not pre-grated. Pick the basil leaves from the stems and gently wash and dry them.
Water is the enemy of a creamy pesto — any excess moisture from wet olives or tomatoes will make the sauce thin. Pat everything as dry as you reasonably can.
Add the black olives, green olives, blanched almonds, and grated Parmigiano to the bowl of a food processor. Pulse 5 to 6 times until the mixture is coarsely ground — you want a rough, textured chop, not a paste.
Add the halved cherry tomatoes, basil leaves, a generous pinch of fine sea salt, and 2 tablespoons of olive oil. Pulse again in short bursts (3 to 4 pulses), scraping down the sides of the bowl with a rubber spatula as needed. The pesto should be thick and creamy — think the consistency of a loose hummus or a thick sauce. If it looks dry, add another tablespoon of olive oil and pulse once or twice more.
The golden rule: pulse, don't run. A continuous spin heats the blades and can turn the almonds greasy and the pesto warm. Short pulses keep everything cool and textured.
Taste the pesto — it should be briny from the olives, nutty from the almonds, sweet from the tomatoes, and savory from the cheese. Adjust with a pinch more salt if needed (remember the olives and cheese already bring salt), or an extra basil leaf if you want more freshness.
Transfer to an airtight jar or bowl. The pesto is ready to use immediately.
This pesto is extraordinarily versatile:
| Mistake | Why it hurts | The Fix |
|---|---|---|
| Over-processing | Creates a warm, gregy paste instead of a textured sauce | Pulse in short bursts; stop while still rustic |
| Method | Details |
|---|---|
| Refrigerator | Store in an airtight container with a thin layer of olive oil poured on top to prevent oxidation. Keeps for up to 5 days. Stir well before using. |
| Freezer | Freeze in an ice cube tray, then transfer frozen cubes to a freezer bag. Keeps for up to 3 months. Thaw at room temperature for 30 minutes before using. Freeze without the Parmigiano for best texture — stir in fresh cheese after thawing. |
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 195 | 7 g | 16 g | 6 g | 2 g |
Nutrition is estimated and will vary based on olive oil quantity used and exact olive varieties.
Can I make this ahead?
Absolutely. In fact, the flavors meld and deepen overnight in the fridge. Just bring it to room temperature and stir well before serving. Add a splash of olive oil if it seems thick after refrigeration.
Do I need to toast the almonds?
No — blanched almonds are used raw in this recipe. Their mild, buttery flavor is intentional. If you toast them, they'll add a more assertive, roasted flavor that can overpower the delicate olives and tomatoes. Reserve toasted almonds for a different recipe.
Why both black and green olives?
They serve different purposes. Black olives (like Gaeta or Kalamata) bring deep, earthy, almost winey notes. Green olives (like Castelvetrano or Cerignola) offer bright, grassy acidity and a firmer texture. Together they create a balanced, complex olive flavor that no single variety can achieve.
Can I use this on pizza?
Yes — use it as a base sauce instead of tomato sauce on a white pizza. Top with mozzarella, cherry tomato halves, and a sprinkle of oregano. Bake as usual.
What pasta shape works best?
Short, textured shapes that trap the chunky pesto — fusilli, trofie, orecchiette, gemelli, or cavatappi. Long pasta like spaghetti also works, but the pesto tends to pool at the bottom of the bowl rather than cling to the strands.
This recipe has been adapted from the original Italian for the American home cook. Measurements have been converted, ingredients clarified, and every step tested for clarity and reliability. The authentic spirit of this Sicilian-style pesto — bold, briny, and infinitely versatile — remains unchanged.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.