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Tomato Pesto
Recipe courtesy Michael Chiarello, 2007
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 8 servings
Ingredients
- 4 cups peeled, seeded, and coarsely chopped tomatoes
- 5 cloves minced garlic
- 30 large fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon and 1 teaspoon balsamic vinegar
- Sea salt, preferably gray salt, and freshly ground black pepper
- 1 cup freshly grated Parmesan
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.
© Recipe courtesy Michael Chiarello, 2007