Slow-Roasted Tomato Pesto
Course
Dinner
,
Lunch
Cuisine
Vegetables
Ingredients
1/2
cup
olive oil
1
tsp
lemon juice
1/4
tsp
salt
2
medium
cloves garlic
peeled and trimmed
2
cups
basil leaves
packed
3
cups
slow-roasted tomatoes
(about 36 halves)
1/2
cup
Parmigiano-Reggiano
tightly packed, finely grated
Instructions
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.
Recipe Notes
Stored in an airtight container in the refrigerator, this pesto will keep for up to a week.