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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Another Joanne Weir recipe from You Say Tomato. A nice play on traditional pesto. Ingredients:
1/4 cup pine nuts |
4 cups fresh basil leaves |
3 garlic cloves, minced |
1/3 cup extra virgin olive oil |
1/3 cup parmigiano-reggiano cheese, freshly grated |
1/8 teaspoon red pepper flakes, crushed |
2 large tomatoes, ripe, peeled, seeded, chopped, drained |
coarse salt & freshly ground black pepper |
Directions:
1. Heat a small skillet over medium-high heat and add the pine nuts.
2. Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
3. Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
4. Stop and scrape down the sides.
5. Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
6. Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.
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