Are you a pesto lover like I am? To me pesto says summer. Fresh basil is growing in abundance which makes pesto a quick and easy dish that will really make a ho-hum meal become special. Thankfully, the basil in the herb garden this summer is growing by leaps and bounds. I can cut off a bunch to make pesto, and a few days later, the basil is ready to be cut again. I had never heard of tomato pesto until I came across a recipe for it in a monthly magazine we get from our realtor. It’s simply called My Magazine, and each month it features some really creative recipes. The magazine had tomato pesto served with fish, but I thought it would be just as good or even better served as the topping/sauce for pasta. If you are growing tomatoes in your garden or if you purchase them at a farmer’s market, be sure to get some and make this deliciously, tasty summer treat. By the way, the recipe says it serves four, but I think doubling the recipe would be better for four people.
PASTA WITH TOMATO PESTO
1 package of your favorite pasta
1 pint cherry tomatoes, halved
1/4 cup olive oil
1 cup fresh basil leaves
2 tablespoons pine nuts (I use sunflower seeds)
1 clove garlic, chopped
Salt and pepper to taste
Parmesan cheese for topping
Preheat oven to 250 degrees. Toss tomatoes lightly with olive oil and arranged on a rimmed baking sheet. Season with salt. Roast tomatoes for about 2 hours or until shriveled. Let cool.
Place tomatoes, basil, pine nuts, and garlic in a food processor and pulse to chop. Add olive oil and pulse to combine well. Season with salt and pepper.
Prepare pasta according to directions. Drain pasta. Add pesto and toss. Top with Parmesan cheese. Serve warm with a salad and garlic bread.
Don’t forget to come back tomorrow for The Seasons’ Saturday Selections.