Betsy’s Favorite Fresh Pesto
3 C fresh chopped basil leaves
1 C chopped fresh parsley
1 Lemon (zest and juice)
½ C pine nuts or chopped walnuts (lightly toasted in a skillet)
½ C Extra Virgin Olive Oil
½ C grated Parmesan or Pecorino Romano cheese
½ tsp sea salt
Toast the nuts, zest and juice the lemon. Combine all ingredients in a food processor or blender until creamy. Best when fresh, but can be frozen in small ice cube trays for use as needed. Enjoy with fresh tomatoes, omelets, or in the tomato tart recipe.
Fresh Tomato Tart
Crust:
2 ½ C Almond Flour
½ tsp salt
1 Egg
3T Melted Butter
Mix ingredients together and press into a tart shell. Bake 10 minutes at 375 degrees
Filling:
3T Ricotta or goat cheese
3T fresh pesto
1 ½ C cherry tomatoes (halved)
Mix pesto with cheese and spread evenly over cooled tart shell. Top with tomatoes, cut side down. Bake on middle rack 30 minutes at 375 degrees. Garnish with fresh basil
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