basil pesto with tomatoes
Towards the end of summer I usually end up with large amounts of basil- this is also the time of year when my tomatoes ripen and become sweet, and flavorful. One of my favorite meals is homemade toasted bread with basil pesto, and garden tomatoes… don’t forget the salt and pepper!
Basil pesto is very easy to make.
Try my recipe:
Serves 4-6
Ingredients:
4 cups of packed fresh basil
1 cup parmesan cheese
1 cup pine nuts
1 cup extra virgin olive oil
4 cloves of garlic, chopped
Juice of 2 lemons
1 teaspoon salt
2 teaspoons pepper
Directions:
Place all of the above ingredients in a food processor, and blend until smooth.
Looking for something a bit different? Instead of basil try some arugula, spinach, or sun-dried tomatoes!
Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pitttsburghhotplate.com
Chuck Kerber, Corporate Executive Chef, Site Author
I’m assuming its 4c of packed fresh… basil?