Post-Farm Tomato Pesto

We aren't done picking tomatoes yet. Particularly not after discovering this Lidia Bastianich recipe for a no-cook tomato sauce, which does something magical to both tomatoes and linguini. Without chopping, sautéing or simmering anything, we were so happy with this hearty pasta sauce. Post-farm, post-beach summertime perfection!

Prep Time10 minsTotal Time10 mins

 10 ½ cups ripe cherry tomatoes
 12 large basil leaves
 1 plump clove of garlic
  cup lightly toasted whole almonds
 ½ tsp coarse sea salt
 ½ cup extra virgin olive oil

1

Toast almonds at 350 for 10-15 minutes. Let cool.

2

Finely grind nuts in food processor to create a coarse crumble (as opposed to an almond flour).

3

In a blender, puree the tomatoes, followed by the basil, garlic, ground almonds and salt.
Add olive oil slowly while the sauce emulsifies until desired thickness.

Ingredients

 10 ½ cups ripe cherry tomatoes
 12 large basil leaves
 1 plump clove of garlic
  cup lightly toasted whole almonds
 ½ tsp coarse sea salt
 ½ cup extra virgin olive oil

Directions

1

Toast almonds at 350 for 10-15 minutes. Let cool.

2

Finely grind nuts in food processor to create a coarse crumble (as opposed to an almond flour).

3

In a blender, puree the tomatoes, followed by the basil, garlic, ground almonds and salt.
Add olive oil slowly while the sauce emulsifies until desired thickness.

Post-Farm Tomato Pesto

Leave a Reply

Your email address will not be published. Required fields are marked *