I LOVE pesto! Last summer I posted my recipe for Pignoli Pesto, it is definitely my favorite when fresh basil is in abundance. In the winter months, however I prefer to make this tomato based pesto it is really simple, quick to make, and delicious! I included two versions for you in the instructions below and either way this pesto is spectacular. Todd and I would normally prefer the chunkier pesto; it is full of color and texture, which we both love! However this week is different because our little one has come down with the dreaded RSV bug that is going around and we are catering to him. He prefers smooth sauces to chunky versions any day of the week and at this point, I will make just about anything, in any way he wants just to get him to eat. The next 2 weeks while he recovers from this sickness will definitely be full of lots of cuddling, tons of movies, puzzles on the iPad, and super easy dinners that come together in a matter of minutes like this one. I hope that you all stay healthy and happy and eat lots of pesto!Print
- 1 6 oz. jar of tomato paste
- 1/3 cup pine nuts, toasted
- 1/4 cup fresh flat leaf parsley, minced
- 1/4 cup fresh oregano, minced
- 1/4 cup fresh basil, minced
- 1/2 cup olive oil
- 1/2 cup Parmesan Cheese, grated or 2–3 Tbsp. of Nutritional Yeast if vegan
- 1 garlic clove, smashed and diced
- 1/2 tsp. salt
- Freshly ground pepper to taste
- For a chunky pesto: Combine all of the ingredients in a medium sized bowl and mix well. Allow to sit at room temperature for at least 30 minutes to allow the flavors to mingle. Toss with gluten-free pasta or spread on g-free crostini and serve immediately.
- For a smooth pesto: Combine all of the ingredients in your blender or food processor and blend on the highest setting possible adding small amounts of starchy pasta cooking water to thin the sauce, about 1/4 cup at a time until desired consistency. Toss with prepared gluten-free pasta and serve immediately.