With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
This recipe pairs perfectly with a fresh Grillo from the western and coastal regions of Sicily. The vibrant tropical fruit quality, complex mineral notes and bright acidity accent the herbal pesto and balance the nutty and rich pine nuts and parmesan cheese.
Ingredients:
Directions:
In a food processor, combine the basil, pine nuts and garlic. Pulse until coarsely chopped. Add 1/2 cup of the oil and pulse again until the oil is fully incorporated. Add remaining oil and cheese and pulse until smooth. Add salt and black pepper to taste.
Bring a pot of water to a boil. Using a spiralizer or mandoline, make long, thin ‘noodles’ out of the zucchini. When the water is boiling, add some salt and the zucchini and blanch for less than a minute. Drain the water, mix the zucchini with the pesto and serve with a glass of crisp Grillo. Makes 4 servings.