Tomato Pesto

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Photo attribution: 

Jessica Roeckel
Tomato Pesto
Budget-friendly recipe
1049

Top chicken or fish with this delicious pesto.

Ingredients

4
cups
peeled, seeded, and coarsely chopped
5
minced
1
cup
freshly grated

What You'll Need

  • Blender
  • Measuring cup
  • Measuring spoon
  • Medium bowl

Directions

  1. Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth.
  2. Add the cheese and blend briefly just to mix
  3. Transfer to a bowl and adjust the seasoning.

Chef Tips

  • 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.

Storage Tips

  • The pesto keeps several days in a tightly sealed container in the refrigerator.

Nutrition Info and more

Serving size:
½
cup
Total calories:
396
Total fat:
35 g
Saturated fat:
8.2 g
Carbohydrates:
11.4 g
Protein:
12 g
Fiber:
4 g
Sodium:
542 mg
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