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.
Recipe courtesy of Michael Chiarello
Print
Tomato Pesto
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy

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.

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