Tomato Pesto

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
Save Recipe

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

Directions

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Tomato Basil Soup

Three Cheese Calzone with a Quick Tomato Sauce

Sun-dried Tomato Pesto Crostini

Gold Chanterelles with Sun Dried Tomato Pesto

Sun-dried Tomato Pesto-Stuffed Pork

Pesto

Puff Pastry Twists with Sun-Dried Tomato Pesto

Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto