Tomato Pesto

Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 8 servings
LEVEL: Easy

ingredients

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Directions

Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

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  • on January 07, 2013

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    This is a Wonderful sauce for pasta!! There was Nothing left!! So Flavorful!!!

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  • on August 19, 2012

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    I just finished making this with 3 different heirloom tomatoes fresh from my garden! It is so tasty. I had extra virgin olive oil and aged balsamic vinegar that my daughter brought to me when she returned from Italy. i also used Parmigiano Reggiano which i always use. it was heaven. i am almost sick from eating so much! i can't wait to try it on grilled chicken. I wish i could freeze it or can it. i suppose i could leave out the cheese and can it.. have to try it. then add the cheese when i open it.

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