Tomato pesto

Step by step recipe:

  1. 5 min.Tomato pesto : Photo of step #1
    Cut 150 g tomato in half, remove the central hard part if it is large (see the left hand tomato "with" and the right hand "without").
  2. Tomato pesto : Photo of step #2
    Do this for all the tomatoes.
  3. 5 min.Tomato pesto : Photo of step #3
    Put into the food processor bowl: 100 g whole almonds, 1 bunch basil, 150 g Parmigiano reggiano (Parmesan), the tomato halves, 6 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper.
  4. 3 min.Tomato pesto : Photo of step #4
    Blend until this forms a purée.
  5. Tomato pesto : Photo of step #5
    Your tomato pesto is ready, and will transform a simple pasta dish into a refined feast.

Remarks:

You will notice that this tomato pesto is more liquid that the classic version, but it freezes just as well.

Source:

Home-made, based on a recipe shown on GlobalMag.

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