Tomato- basil pesto


2 cups tightly packed fresh basil leaves
1/4 tsp salt
2 cloves garlic, chopped
1 med tomatoes, peeled and seeded
1 tbsp olive oil
1/4 cup finely grated parmesan cheese
freshly ground black pepper to taste

How to prepare

Place the basil and salt in the bowl of a food processor fitted with a metal blade. W/the machine running, drop in the garlic and chop the mixture finely. Turn off the machine, scrape the leaves down from the sides of the bowl, and turn it on again. W/the processor running, drop in the tomato; add the olive oil, parmesan and pepper. Puree. Transfer to a bowl, cover tightly and refrigerate. Remove from refrigerator 30 minutes before serving. Stir before using. Makes about 1/2 cup.

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