Tomato pesto

A recipe from cooking-ez.com

For 500 g, you will need:

• 1 150 g tomato
• 2 100 g whole almonds
• 3 1 bunch Basil
• 4 150 g Parmesan (Parmigiano Reggiano)
• 5 6 tablespoons olive oil
• 6 3 tablespoons lemon juice
• 7 salt
• 8 pepper
• Total weight: 545 grams

Times:

Preparation
15 min.

Step by step recipe

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	Do this for all the tomatoes.
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.
4	Blend until this forms a purée.
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.

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