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Tomato Almond Pesto
12 plum tomatoes, peeled and seeded
1/2 cup roasted almonds
3-5 garlic cloves, smashed and chopped
1/2 cup fresh basil leaves, thai or italian
4 Tablespoons olive oil
pinch kosher salt
Puree in a food processor to create a textured sauce.
Serve at room temperature.
Cover and refrigerate leftovers.
Copyright © 2014 Stefanie Samara Hamblen