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

 

Slow-Roasted Tomato Pesto
Slow-Roasted Tomato Pesto
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. In the bowl of a food processor, combine the olive oil, lemon juice, salt, and garlic. Pulse until the garlic is finely chopped.
  2. Add the basil leaves and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
  3. Add the tomatoes and process well. Add the Parmigiano-Reggiano and pulse to combine. Taste, and adjust the seasoning as necessary.
Recipe Notes

Stored in an airtight container in the refrigerator, this pesto will keep for up to a week.