Obsessed! That's how I feel about this pesto.
While thinking of something new to do with the pounds of fresh basil growing in our garden I came up with the idea of adding fresh tomatoes to a classic pesto, making it even thicker and more hearty. I dug what I made so much I ended up making a massive extra batch to freeze in individual containers so I'll have it for weeks -- if not months -- to come.
This pesto is ideal to serve on pasta, mix into rice or quinoa for a solid vegetarian meal, or even spread on fish or chicken before baking for a simple recipe. It's that versatile and a mealtime life saver whenever you need one. Is it me or isn't that most of the time?
Fresh Trapanese Pesto (makes enough for 1 pound of pasta)
- 1/2 cup raw slivered almonds
- 1/2 cup packed basil leaves
- 1 15-ounce can chopped tomatoes, drained of excess liquid
- 1/3 cup grated parmesan cheese
- 1 small garlic clove
- 1/4 cup Olive Oil
- 1/2 teaspoon Salt
Preparation1. Preheat oven to 400°F.
2. Place the almonds on a baking sheet and toast in the oven until golden brown, about 10 minutes, stirring once. Cool slightly.
3. Place all the ingredients in a food processor and pulse until smooth.
4. Serve over warm pasta with crusty bread for dipping.