kthread cooks: tomato pesto
Friends came over last night, and drinks at the magic cottage turned into small plates of dinner. I stirred this tomato pesto into sautéed corn and annelini pasta, little ring shapes sometimes found in soups or salads.
Smaller pastas are often reserved for children, but why should they have all the fun?
Like green pesto with basil, this tomato version comes together quickly and lasts for a week or so in the refrigerator; a snap to make, it can be prepared in any season and excels at amplifying fresh tomatoes.
Recipe: 1/2/3, 4: In this order, process one peeled clove of garlic, 1/2 cup of sun-dried tomatoes, 1/3 cup of pine nuts, 1/3 cup of grated Parmesan, 4 tablespoons of olive oil. Serve with extra Parmesan.
tomato pesto wallpaper on Flickr
drink pairing: a young red
salt recommendation: sel Gris (and extra Parmesan ups the salt factor)
What is your favorite kind of pesto?