Chef Note: 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.
Tomato Pesto
Total:
20 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.;

IDEAS YOU'LL LOVE

Pesto

Recipe courtesy of Valerie Bertinelli

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Green Pepper and Tomato Salad

Recipe courtesy of Rachael Ray

Broccoli, Tomato Sauce and Smoked Mozzarella

Recipe courtesy of Michele Urvater

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking