Ingredients for Tomato Pesto
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- Roma Tomatoes
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How to Make Tomato Pesto
- Wash and roughly chop 2 cups of ripe tomatoes.
- In a food processor, combine 2 cups packed fresh basil leaves, 2 cloves garlic, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts (or walnuts), and the chopped tomatoes.
- Add 1/4 cup extra virgin olive oil and a pinch of salt. Blend until a smooth paste forms, scraping down the sides as needed.
- Taste and adjust seasoning with salt and freshly ground black pepper to your preference. Add more olive oil for desired consistency.
- Transfer the pesto to a bowl. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve over your favorite pasta, spread on sandwiches, or use as a pizza topping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
0g
Carbs
0g
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15 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Healthy 5 Ingredients Or Less Sauces Condiments Etc Vegetables Easy No Cook Low Fat Vegetarian Food Processor Blender Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Healthy 2 Low In Something Equipment Small Appliance Number Of Servings Technique
