Tomato Pesto

Tomato Pesto is a very versatile recipe. You can…

• Spread the pesto on a bagel with chicken and a nice piece of cheese, like Gouda or Provolone. Broil for a minute or so.
• Put the pesto on sliced french bread top with parmesan. Bake for 15-20 minutes @ 400. Makes a great light dinner  or appetizer with some olives and fruit (melon is a great choice) 

My favorite way to make it is with pasta. It's flavorful and quick - perfect to make ahead for an easy weeknight dinner. This recipe makes extra to freeze for a later time. It's always good to have freezer options for the times when life gets super busy. 

Start by boiling your pasta as instructed on the package. Make sure to add a good amount of salt, about a 1/4 c, to the water. This will help flavor the pesto later. While that's cooking lets start making the pesto. 

In a food processor put...

• 1/2 c grated Parmesan cheese

  

  I put chunks of parmesan and let the food processor do the work!

   
• 2 cloves roughly chopped garlic
• 2T pine nuts
  
  
  
• Two 8oz jars of marinated, sundried tomatoes with the oil
• 5-6 fresh basil leaves or 2T dried basil
• Pulse the mixture adding 2-4 T of Extra Virgin Olive oil to help break it down to look like this. 

• Set aside
• When the pasta is done cooking set aside 1 c of pasta water.
• Drain pasta (give it a quick rinse if you want to I don't it helps the pesto stick to the pasta)
• Put pasta back in the pan and add about half the pesto. If too dry add some more pasta water.  

  

  Adding pasta water adds to the flavor and the creaminess 

• Put the leftover pesto in a container and freeze for another time.

**sidenote** I usually add cooked chopped/shredded chicken to this to give it an extra boost of protein.

Enjoy with a nice, green salad. 

My family loves when I make this. Nothing makes me smile more than my family happy and full with a great, home cooked dinner.

Let me know how your family likes it. Have a great weekend!

Lar