Monday, October 1, 2012

Fresh Tomato Pesto Pasta Sauce by Colleen Guenther

Tomatoes are growing out of our ears this time of year and no better way to enjoy them than in their natural state. Everyone loves a pesto and this tomato pesto is one of the best! Now there are many different types of tomatoes that you can use, but I prefer the Campari tomatoes as they just sing in this dish. You can also use this as a topping on croistinis or eat it straight up.

What you Need:
1 lb. Campari tomatoes
1/3 cup unsalted roasted almonds
1 - 3/4 oz. pack of basil
2/3 to 1 cup freshly grated parmesan
1/3 cup Extra Virgin Olive Oil
3 garlic cloves
pinch or two (or three depending on the level of kick you want) of red pepper flakes
salt and pepper to taste


Roast your almonds in the oven at 375 for 5-10 minutes. Do not burn them. Blend all ingredients finely together, salt and pepper to taste and ENJOY! It's that easy.

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