Sicilian Tomato Pesto

"Another Joanne Weir recipe from "You Say Tomato." A nice play on traditional pesto."
 
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photo by Susiecat too photo by Susiecat too
photo by Susiecat too
Ready In:
15mins
Ingredients:
8
Yields:
2 1/2 cups
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ingredients

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directions

  • Heat a small skillet over medium-high heat and add the pine nuts.
  • Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
  • Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
  • Stop and scrape down the sides.
  • Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
  • Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.

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Reviews

  1. Very flavorful, bright and fresh! I started this with defrosted basil puree that I had made last fall when my garden was overflowing and the approaching cold weather was threatening. So I added the rest of the ingredients to the food processor with the basil puree (I used about 1 cup of basil puree) and followed the recipe from there. It was gobbled down by my family, with picky son even asking for seconds. Yummy! Thanks, Chef Kate! Made for ZWT 4.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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