Tomato and Basil Pesto

personal chef fort lauderdale

We had tomatoes that we wanted to get rid of. First we were going to just make the traditional basil pesto, and add raw tomatoes to the dressed pasta. We were not in the mood to do a lot of chopping, and decided to just throw them in the food processor while making the pest. This was excellent with the grilled chicken and broccoli that we also tossed with penne pasta. You can eat this plain or add whatever vegetables and protein that strikes your fancy.  Let us know how you liked this.  
personal chef fort lauderdale

Tomato/Basil Pesto Recipe
2 handfuls/2 cups/450ml fresh basil leaves
2 Roma/plum tomatoes cut into quarters (we did bother cutting ours)
2 cloves garlic
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
pinch crushed red pepper flakes
2 teaspoons/10ml lemon juice
½ cup/118ml Parmigiano Reggiano cheese
3-4 tablespoons/45-60ml/24-31g pine nuts (omit for anyone with nut allergies)
½ - ¾ cup/125-180ml olive oil

Combine all ingredients except oil in food processor or blender. Slowly add oil with the motor running until you get the desired consistency.

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