Slow-Roasted Tomato Pesto
A plain slow-roasted tomato is hard to beat, but should you want to take yours a step further, try this riff on pesto.
Excerpted from A Homemade Life, copyright 2009 by Molly Wizenberg, courtesy Simon & Schuster
Ingredients
- 1/2 cup olive oil
- 1 tsp lemon juice
- 1/4 tsp salt
- 2 medium cloves garlic peeled and trimmed
- 2 cups basil leaves packed
- 3 cups slow-roasted tomatoes (about 36 halves)
- 1/2 cup Parmigiano-Reggiano tightly packed, finely grated
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- In the bowl of a food processor, combine the olive oil, lemon juice, salt, and garlic. Pulse until the garlic is finely chopped.
- Add the basil leaves and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the tomatoes and process well. Add the Parmigiano-Reggiano and pulse to combine. Taste, and adjust the seasoning as necessary.
Recipe Notes
Stored in an airtight container in the refrigerator, this pesto will keep for up to a week.
