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Ready In:
20 minutes
Serves: 8
Top chicken or fish with this delicious pesto.
What you'll need
Blender
Measuring cups
Measuring spoons
Medium bowl
Sharp knife
Cutting board
Ingredients
Serves 8
4 cups Tomatoes peeled, seeded, and coarsely chopped
30 Fresh Basil large, fresh
4 teaspoons Balsamic Vinegar
of Salt
of Black Pepper
5 cloves Garlic minced
1/2 cup Extra Virgin Olive Oil
1 cup Parmesan Cheese freshly grated
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.
Storage Tips
- The pesto keeps several days in a tightly sealed container in the refrigerator.
Chef's 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.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 396 | ||
| % Daily Value* | ||
| Total Fat 35 g | 45% | |
| Saturated Fat 8.2 g | 41% | |
| Sodium 542 mg | 24% | |
| Total Carbohydrate 11.4 g | 4% | |
| Dietary Fiber 4 g | 14% | |
| Protein 12 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: San Francisco Food Bank A-Z
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