Tomatoes with Pesto

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

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!


  • 900 g/2 lb fresh tomatoes


    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.