Fresh Tomato-Basil Pesto
Posted by fourclankitchen on October 22, 2011
This fresh tomato pesto is inspired by watching a Lidia Bastianich PBS session from the corner of my eye. It is yet another way to use the last of summer’s tomato bounty and is made with tomatoes, basil, mint and spring onions. It really has an incredible taste and combines the freshness of a salsa with the richness of a pesto. Besides, once you have the ingredients assembled it takes less than 5 min. to put together. So come home from work, get some water boiling for pasta. By the time the pasta cooks, your dinner will be ready. Any leftover sauce is great with some crackers or tortilla chips.
3 cups tomatoes, chopped or crushed in the food processor (any kind of tomato will do, I used Champagne tomatoes)
2 cups basil leaves, stemmed, loosely packed
1/2 cup mint, stemmed
tender (non-woody) stems of 1 bunch cilantro, about 1/2 cup total
2 sprigs spring onions, roots removed
juice of 1/2 lemon
2 cloves garlic, peeled
1/2 cup pine nuts (or walnuts or almonds)
1/2 cup olive oil
Salt to taste
black pepper to taste
pinch of cayenne (optional).
1/2 cup or more fresh asiago cheese (or a cheese of your choice)
1. Set some water to boil for cooking pasta
2. Place all ingredients except the cheese and the oil in the food processor and pulse till pureed. With the food processor running add the oil until a pesto -like sauce forms. Taste and adjust the salt and acidity.
3. When the pasta is done, drain and add the cheese.
4. Add the sauce and mix well. Serve some asiago alongside the meal, for those who like a more cheesy pasta dish. The sauce will dress one pound of pasta and you will have some left-overs. The pesto is also great on crackers or with good bread.