This is a tasty, easy, variation on the classic pesto. It’s practically non-fat. Besides a sauce for pasta, it (and all pestos) is great as a sandwich spread; as a topping for baked potatoes; mixed in mashed potatoes, rice, other grains and beans; on steamed or grilled veggies (like green beans and zucchini); in omelets and/or frittatas; on chicken, fish……all up to you.
This recipe begs to be doubled, even tripled. It’s best right away, but will keep refrigerated, up to 3 or 4 days.
1 c well-packed fresh basil leaves, rinsed and dried
1 c chopped tomatoes, peeled and seeded, if you like
1 garlic clove, minced
1 T toasted pine nuts
1/2 t salt
1. In a blender or smallish food processor, combine all ingredients. Puree until smooth. You may need to stop a couple of times to scrape the sides of the appliance with a rubber spatula.