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.
Listening recommendation: Feist “1 2 3 4” (and the Sesame Street version)
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?
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Posted Tuesday, September 2nd, 2008, 3:31 am | Filed in Food, Video. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
September 4th, 2008 at 6:21 am
sounds really good! When next time you’ll come to Italy remember to look for an authentic marble mortar.. all “pesto” recipes will taste even better with that. ;-)
September 4th, 2008 at 11:21 am
Luca, you have just volunteered to help me find one when I visit. :) Sad to miss the Geek Girl event in October, but I am hoping to visit in the spring. Can’t wait for my pesto to taste even better—
September 5th, 2008 at 6:00 am
@kristen No problem, I really love shopping cooking-tools :-). Tried the tomato-pesto yesterday and it’s really delicious. (btw since I had sun-dried tomatoes with a very strong flavor I used half sun-dried and half fresh tomatoes). The final result is maybe a little bit lighter than the original one, but it’s very good indeed.
September 5th, 2008 at 9:21 am
Luca, that’s high praise indeed. Thank you—