Thursday, July 23, 2009

Yellow Tomato Pesto

We've started throwing ripe tomatoes in our pesto to add some extra lubrication without too much grease. The sweet-tartness of the tomato works beautifully with the bright basil and sharp Parmesan, and this recipe takes no time at all (so of course, we had to toss it with some labor-intensive homemade ravioli to feel like we'd earned our dinner). Because of the extra tomato juiciness, this is a little thinner than a traditional pesto, which we find works well for chunky rustic pastas. We used yellow tomatoes to preserve the green color of the pesto -- it tastes just as good with red tomatoes.

1/4 cup pine nuts (toasted)
1 tablespoon olive oil
1 cup chopped basil
2 small yellow tomatoes
2 tablespoons grated Parmesan cheese
Salt to taste

Combine all ingredients in food processor and pulse until smooth. Toss with the pasta of your choice.

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