Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, September 7, 2018

Tomato Almond Pesto

The extended summer weather means the tomatoes keep coming and coming, here’s an interesting pesto that will be ready long before your pasta is even cooked.

Throw a handful of slivered almonds in a food processor with a couple of peeled garlic cloves and half a teaspoon of salt, run until it forms a paste. Add a cup and a half of fresh cherry, or chopped tomatoes, and a half a cup of fresh basil. Pulse until it’s a chunky puree, adding some olive oil if it needs to be thinned out. Before tossing with your cooked pasta, salt to taste, and serve with grated parmesan.

No comments:

Post a Comment