Stinking Rose Garlic Pesto Sauce
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 pound pasta, cooked, drained
***Pesto***
- 1 bunch basil, stems removed
- 2 tablespoons toasted pine nuts
- 3 cloves garlic, chopped
- 2 tablespoons grated Parmesan cheese plus additional cheese for garnish (divided)
- garlic salt and pepper to taste
- 1 teaspoon crushed red pepper
- 1/4 cup olive oil
***Roasted Tomatoes***
- 4 Roma tomatoes, cut in 1/4-inch-thick pieces
- salt and pepper, to taste
- olive oil
For Pesto: In blender at low speed combine basil, pine nuts, garlic, 2 tablespoons cheese and spices. Slowly add oil to emulsify. Set aside. Prepare roasted tomatoes. For each serving, combine 3 tablespoons pesto and 2 tablespoons roasted tomatoes and toss with hot pasta. Add additional Parmesan cheese as desired. Garnish each serving with basil leaf. For Roasted Tomatoes: Preheat oven to 325 degrees F. Lay tomatoes on cookie sheet and sprinkle with salt and pepper. Generously top with olive oil, then roast in preheated oven 45 to 60 minutes, stirring occasionally. Remove from oven and cool completely before adding to pesto.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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