This variation on pesto is so delightful it's amazing that it's not more common. The roasted tomato flavor is superbly highlighted by the sweet aromatic basil—but a very ripe regular tomato will work well too. Don't limit this pesto to just pasta; try it on pizzas and roasted potatoes, in an omelette, or over grilled vegetables. You can make an equally delicious variation by using cilantro instead of basil. From Shareholder (adapted from the Seed Savers Calendar, 1998).
2 pre-roasted tomatoes or 1 large fresh tomato
2-3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blender and process until just combined. Add a handful of basil and process again briefly; continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
Farmer John's Cookbook
The Real Dirt on Vegetables
by Farmer John Peterson and Angelic Organics
360 pages; Paperback; $29.95
Recipe reprinted by permission.
This page created July 2006
Copyright © 1994-2017,