Tomatoes with Pesto

Name: Tomatoes with Pesto
Prep time: 15 min
Total time: 15 min
Cuisine: Italy
Ingredients: 300 ml/10 fl oz/1¼ cups olive oil; juice and zest of 1 lemon; 40 g/1½ oz/⅓ cup pine nuts seasoning to taste; 40 g/1½ oz/⅓ cup Parmesan cheese, finely grated; 3 garlic cloves, crushed; 900 g/2 lb fresh tomatoes; generous handful of basil leaves

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

For people who love the herb basil, pesto sauce is the most delicious creation and has long been the classic complement to tomatoes, especially in northern Italy and southern France. If basil is unobtainable, try using parsley and/or coriander. It won’t be pesto, but it will still taste good!

Ingredients

900 g/2 lb fresh tomatoes

Europe
Italy
France
Starter
Dinner
Sauce
Side dish
Mediterranean
Vegetarian
Gluten-free
Summer

Method

First make the sauce by chopping all the basil leaves and placing them in a blender. Add the rest of the ingredients, but go easy on the salt as the Parmesan may be salty enough. Blend to a thick purée. Slice the tomatoes thinly and lay them on a platter. Drip the sauce over the tomatoes so that each piece is covered and serve immediately.