Summer Tomato Pesto

Pesto is absolutely one of my most favorite summer foods.  I love it on pasta, veggies, sandwiches, the occasional spoonful alone…you get the picture.  I have a stand by recipe from my mom that I always make, but when I saw this one, I thought it warranted expanding my pesto repertoire.  It was a fantastic decision.  It’s a bit lighter than the usual pesto I make, and it’s fabulous tossed with hot, al dente thin spaghetti.  Make this soon before all of the farmers market tomatoes are gone!
tomato pesto

you will need:
1½ cups red tomatoes, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
2 teaspoons tomato paste
½ cup packed fresh basil leaves
½ teaspoon red pepper flakes
¼ cup crumbled walnuts
¼ cup coarsely grated Pecorino
¼ cup olive oil

In a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino.  Pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.

makes: approx. 2 cups
time: 10 minutes
from: Food52

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