Tomato Pesto

Name: Tomato Pesto
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 8 servings

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.

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 8 servings

Ingredients

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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

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.