Makes about 1½ cups
This lower fat, reduced calorie pesto, which calls for less olive oil than most recipes, is bursting with freshly picked garden flavor. The tomatoes are a healthy way to replace some of the olive oil while adding a subtle new flavor.
Except for the fact that purple basil isn't as pretty as the green and does make a rather oddly colored pesto (as you can see in the photo above), I would probably quit growing the green stuff altogether. Mixing a few green leaves into the pesto does help brighten it up a bit.
When portioning out basil (and so many other ingredients), it works best if you weigh it rather than pack it into measuring cups.
Don't have any purple basil? Just use green instead!
1/2 cup (about 2½ ounces) roasted & salted whole almonds
3 to 6 cloves garlic, peeled
4 ounces fresh purple (or green) basil leaves (about 4 cups packed)
1 ounce (about 1/2 cup) finely grated Pecorino Romano (or other hard cheese)
10 ounces fresh tomatoes (about 3 smallish) any kind, quartered
1/2 teaspoon salt
1/3 cup extra-virgin olive oil, or more to taste
In the bowl of a food processor, use the S-blade to whiz the almonds and garlic until finely chopped.
Add the basil, cheese, tomatoes, and salt, and process until thoroughly combined and the consistency you like.
With the motor running running, slowly drizzle the olive oil through the chute. Add more salt to taste if desired. Store your pesto in the refrigerator for several days or freeze.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
