Fresh Tomato Pesto

By Cubby

Ingredients

• 1 1/2 pounds plum tomatoes
• 1/2 cup pine nuts (3 ounces)
• 3 small garlic cloves, crushed
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Pepper

Preparation

Step 1

Peel tomatoes and transfer to a blender.

In a small skillet, toast the pine nuts over moderately low heat, stirring, until golden, about 5 minutes. Add to the tomatoes 
in the blender, along with the garlic, grated cheese and 1/3 cup of olive oil; puree until smooth. Season with salt and pepper.

Serve over pasta drizzled with olive oil and garnish with cheese shavings and basil leaves.