Going to make some sauces ready-made for quick access..
Fresh Tomato Pesto Sauce
4 medium or 2 large tomatoes
1/2 cup packed basil, parsley, or arugula leaves
1/3 cup salted cashews, almonds, or macadamia nuts
1 clove garlic (or use some roasted garlic, if you like)
1/2 cup olive oil
1 teaspoon kosher salt
Throw everything in the food processor. Pulse a few times to chunk it up, then puree on high several seconds until smooth. Scrape down sides and puree a couple moments more to get that last pesky piece of cashew incorporated.
Store in the fridge a few days, or in the freezer at least up to 6 months. (makes enough for 2 pizzas)
- Thank you to http://www.farmfreshfeasts.com/2013/06/fresh-tomato-pesto-how-to-make-put-up.html#sthash.9QUdYrZA.dpuf
Fresh Tomato Pesto Sauce
4 medium or 2 large tomatoes
1/2 cup packed basil, parsley, or arugula leaves
1/3 cup salted cashews, almonds, or macadamia nuts
1 clove garlic (or use some roasted garlic, if you like)
1/2 cup olive oil
1 teaspoon kosher salt
Throw everything in the food processor. Pulse a few times to chunk it up, then puree on high several seconds until smooth. Scrape down sides and puree a couple moments more to get that last pesky piece of cashew incorporated.
Store in the fridge a few days, or in the freezer at least up to 6 months. (makes enough for 2 pizzas)
- Thank you to http://www.farmfreshfeasts.com/2013/06/fresh-tomato-pesto-how-to-make-put-up.html#sthash.9QUdYrZA.dpuf
