Roasted Tomato Basil Pesto

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Roasted Tomato Basil Pesto

 

2 pre-roasted tomatoes or 1 large fresh tomato

2-3 cloves garlic, peeled, halved

3 tablespoons pine nuts

2 tablespoons extra virgin olive oil

1 cup fresh whole basil leaves

1/2 cup freshly grated Parmesan cheese

2 tablespoons butter, softened

salt

freshly ground black pepper

 

Combine the tomatoes, garlic, pine nuts, and oil in a

blender and process until just combined. Add a handful

of basil and process again briefly; continue adding

the basil in small amounts until all is combined.

Stir in the Parmesan cheese and butter and season with

salt and pepper to taste. Serves 2.

 

 

 

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