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"). | ![Tomato pesto : etape 25 Tomato pesto : etape 25](/images/recettes/base/sauces/400-1.webp) |
2 | Do this for all the tomatoes. | ![Tomato pesto : etape 25 Tomato pesto : etape 25](/images/recettes/base/sauces/400-2.webp) |
3 | Put into the food processor bowl: 100 g whole almonds, 1 bunch Basil, 150 g Parmesan (Parmigiano Reggiano), the tomato halves, 6 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper. | ![Tomato pesto : etape 25 Tomato pesto : etape 25](/images/recettes/base/sauces/400-3.webp) |
4 | Blend until this forms a purée. | ![Tomato pesto : etape 25 Tomato pesto : etape 25](/images/recettes/base/sauces/400-4.webp) |
5 | Your tomato pesto is ready, and will transform a simple pasta dish into a refined feast. | ![Tomato pesto : etape 25 Tomato pesto : etape 25](/images/recettes/base/sauces/400-5.webp) |
You will notice that this tomato pesto is more liquid that the classic version, but it freezes just as well.