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Tomato Pesto Amato

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“My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's " Sun-Dried " Tomatoes, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.”
1-2 cups

Ingredients Nutrition


  1. NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
  2. NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
  3. In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
  4. Slowly add the oil in a stream while the processor is running.
  5. Add the water and blend until of desired consistency.
  6. Long blending will produce a thicker sauce.
  7. If it's too thick, add more water (not oil) until of desired consistency.
  8. One tablespoon equals one serving on an average-size bowl of pasta.
  9. Garnish with chopped dried tomatoes.
  10. Too good --.
  11. Makes about 1-1/2 cups. Can be frozen.

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