Slow-Roasted Tomato Pesto
A plain slow-roasted tomato is hard to beat, but should you want to take yours a step further, try this riff on pesto.
Excerpted from A Homemade Life, copyright 2009 by Molly Wizenberg, courtesy Simon & Schuster
- In the bowl of a food processor, combine the olive oil, lemon juice, salt, and garlic. Pulse until the garlic is finely chopped.
- Add the basil leaves and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the tomatoes and process well. Add the Parmigiano-Reggiano and pulse to combine. Taste, and adjust the seasoning as necessary.
Stored in an airtight container in the refrigerator, this pesto will keep for up to a week.