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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tomato Pesto Recipe

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This recipe for Tomato Pesto is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic
2 tbsp pine nuts, or almonds
2/3 cup basil leaves
1/3 cup olive oil
3 tbsp Reggiano Parmigiano cheese, grated
black pepper, freshly ground
3 peeled Italian plum tomatoes (for added flavor you can add three dried tomatoes but its optional - not many keep this in their pantry).
1 tbsp olive oil, reserved.
Directions:
Directions:
Process garlic and nuts until pasty.
Add basil; process until fine but not mushy.
Slowly add half the olive oil.
Add tomatoes, pepper, remainder of oil until it looks like a grainy mixture but leave the basil in little tiny green specks.
Add the cheese, blend until well mixed.

Let it sit in a small container; add the reserved tbsp of olive oil on top so it doesn't dry out.
This can be used in almost any dish, soup, salad, pasta ,stuffed meats, etc. It has endless uses.
Personal Notes:
Personal Notes:
This makes a very small amount but for a taste its perfect, next time make more LOL. It freezes well.
Can also be made with spinach, for a different taste, but it has limited uses.
Enjoy

 

 

 

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