Cup of Tea Recipe | Tomato Pesto



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Oh man, I love this pesto.  It screams summer at me!  I’m not a huge fan of the traditional pesto because this one has ruined me.

Do you see these ingredients?  That’s all you need to make the yummiest dinner!  And, with summer produce coming, it’s even MORE tasty with in season tomatoes and basil.20140521-235946-86386193.jpg

I love a dinner that can be whipped up in about 5 minutes.  And it’s all done in the food processor!20140521-235947-86387040.jpg

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You can actually make this pesto faster than it takes to cook your pasta!

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Yum!  Want to make it?  This really easy recipe is below!

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Tomato Pesto
Adapted from Cook’s Illustrated

1/4 c Walnuts
12 oz Grape or Cherry Tomatoes
2 Garlic Cloves (or more if you’re a garlic fan!)
1 tsp Red Pepper Flakes (optional)
1/3 c Olive Oil
1/2 c fresh Basil Leaves, julienned
1/2 c shredded Parmesan Cheese

Put the first four ingredients in the bowl of a food processor.  Pulse until blended (15-20 pulses).

Slowly stream 1/4 c of the Olive Oil while the food processor is in the On position.  Shut off the processor and check/taste the pesto.  The pesto should be a creamy consistency, but you should not see the oil pooling.  If you think it needs more oil, turn the food processor back on and add the rest of the oil.

Spoon the pesto into a serving bowl.  Stir in the basil and parmesan cheese.  Serve over top of favorite pasta (I like penne with this).

If you choose to make this ahead of time, don’t add the basil and parmesan cheese.  Wait to add those until serving.  Store in the refrigerator until ready to serve.

Leftovers are delicious as a sandwich or panini spread.

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