Tomato Pesto Recipe courtesy Michael Chiarello, 2007 Chef Notes: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish, or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg, and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few Oven-Dried Tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator. 4 cups peeled, seeded, and coarsely chopped tomatoes 5 cloves minced garlic 30 large fresh basil leaves 1/2 cup extra-virgin olive oil 1 tablespoon and 1 teaspoon balsamic vinegar Sea salt, preferably gray salt, and freshly ground black pepper 1 cup freshly grated Parmesan Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.		Recipe Summary Difficulty: Easy Prep Time: 20 minutes Yield: 8 servings User Rating:

Episode#: MO0908
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