Wednesday, May 20, 2009


Tomato and basil are two ingredients that were likely made for each other. Tomato, mozzarella and basil; tomato, basil and a splash of balsamic vinegar; tomato basil soup; tomato basil sauce - the pairing can be found everywhere. So, what to do when you have a bunch of basil and a few tomatoes on hand, and are looking for something a little more interesting and complex? Make pesto!

1 cup, packed, of basil leaves
1/2 cup pine nuts
1/4 cup grated parmesan
1 TBS minced garlic
salt and pepper to taste
olive oil, to preferred consistency

Roughly chop basil and pine nuts in a small food processor. Add parmesan, garlic, salt and pepper and chop to combine. Add olive oil in a steady stream while food processor is on, to desired consistency.

Combine with tomatoes, use as a pasta sauce, spread on bread as a base for sandwiches, mix with mashed potatoes. The possibilities are endless.


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