When the tomatoes are ripe and get that intense flavor of summer I love to come up with different uses for them. This is an uncooked sauce that can be tossed with any type of pasta. We used it for spaghetti. It has a brightness from the fresh tomatoes and basil and a rich nuttiness from the walnuts. Great for all ages!
- 3/4 C. basil leaves, plus more for garnish
- 1/8 C. olive oil
- 2 T. parmesan cheese
- 1/2 C. walnuts
- 4-5 small, ripe tomatoes, I used plum tomatoes
- 1 clove of garlic
- 1/2 t. salt
Combine all ingredients in the food processor and pulse until smooth. Cook 1 lb. of pasta according to the package directions. Toss the pesto with the hot pasta and serve with more cheese and chopped basil.
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That sounds so simple and great too. Our tomatoes are gone, but we’re still getting some from the farmers market.
We will definitely try this if our tomatoes ever get ripe. I can’t wait.
The juicier the better for this recipe.