Photo attribution: Jessica Roeckel
Top chicken or fish with this delicious pesto.
What you'll need
4 cups Tomatoes peeled, seeded, and coarsely chopped
30 Fresh Basil large, fresh
4 teaspoons Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
1 cup Parmesan Cheese freshly grated
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.
- The pesto keeps several days in a tightly sealed container in the refrigerator.
- 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.
|Amount Per Serving|
|% 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: