Sicilian Tomato Pesto

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Sicilian Tomato Pesto

 

1/4 cup pine nuts

4 cups fresh basil leaves

3 garlic cloves, minced

1/3 cup extra-virgin olive oil

1/3 cup freshly grated Parmigiano-Reggiano

1/8 teaspoon crushed red-pepper flakes

2 large, ripe red tomatoes, peeled, seeded, chopped, drained

coarse salt and freshly ground black pepper to taste

 

Heat a small skillet over medium-high heat and add the pine nuts. Cook, stirring

constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.

Place the basil leaves, garlic, pine nuts and olive oil in a blender or food

processor and process until smooth. Stop and scrape down the sides. Add the

grated cheese and crushed red-pepper flakes and pulse a few times to make a

thick paste. Transfer to a bowl and fold in the tomatoes. Season with salt and

pepper.

Makes about 2 1/2 cups.

Calories 27, Fat 3 g, Carbs 1 g, Sodium 11 mg, Fiber 0 g.