Teresa's Recipes
Tomato and Basil Pesto
Elevate your culinary game with this vibrant Tomato and Basil Pesto, a delightful blend of ripe tomatoes, aromatic basil, and nutty pine nuts. This sauce is not just a condiment; it’s a celebration of summer's bounty! Perfectly balanced with the richness of Parmesan and the freshness of garlic, this pesto can transform simple pasta dishes, enhance sandwiches, or serve as a zesty dip for fresh veggies. Originating from the Italian region of Liguria, pesto has a rich history that dates back to ancient times, showcasing the region's love for fresh, local ingredients. Enjoy this versatile sauce on your next culinary adventure!
Ingredients
- 2 cups, chopped Fresh tomatoes
- 1 cup, packed Fresh basil leaves
- 3 cloves, peeled Garlic
- 1/4 cup, toasted Pine nuts
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 210
- Fat: 20g
- Carbs: 5g
- Protein: 5g
- Sodium: 200mg
- Sugar: 2g
Instructions
- In a food processor, combine the chopped tomatoes, fresh basil leaves, garlic cloves, toasted pine nuts, and grated Parmesan cheese.
- Pulse the mixture until the ingredients are finely chopped but still have some texture.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency—smooth or chunky.
- Season the pesto with salt and black pepper to taste, adjusting as necessary.
- Transfer the pesto to a clean jar or airtight container and refrigerate until ready to use. It can last up to one week in the fridge.
Tips
- For a nuttier flavor, try substituting the pine nuts with walnuts or almonds.
- Add a squeeze of lemon juice for a refreshing zing that balances the richness of the cheese.
- If you prefer a vegan version, simply omit the Parmesan or substitute it with nutritional yeast.