Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Basil, Almond And Tomato Pesto




Source of Recipe


www


List of Ingredients




40 g Fresh basil leaves
3 Cloves garlic
1/2 ts Salt
100 g Blanched almonds; roughly
50 g Caciocavallo,pecorino or parmesan cheese,finely grated
350 g Tomatoes; skinned, seeded roughly chopped
1 tb Tomato puree; (optional)
1 ts Sugar; (optional)
85 ml Olive oil
Pepper


Recipe



Traditional method: Pound the basil, garlic and salt to a paste in a mortar. Gradually add the almonds, working them into the paste, followed by the cheese. Next add the chopped tomatoes and work that all to a pulp. Finally stir in the tomato puree and sugar if using (British tomatoes may well need their help), the olive oil and pepper. Taste and add more salt if necessary. Processor method: Place the basil leaves, garlic (roughly chopped), salt, almonds and cheese in the processor and process to a rough paste. Add the tomatoes, tomato puree and sugar (if using) and pepper and process again, gradually trickling in the olive oil. Taste and add salt if needed.