Tomato Basil Pesto

Prep Time: 2 hrs  - Note: dry your tomatoes the day before to prepare in 10 minutes

Total Time: 2 1/2 hrs

Yield: 1 cup

3 - 5 fresh roma tomatoes

To taste - fresh basil leaves

Extra virgin olive oil as needed

Balsamic vinegar, to taste

Primizie Crispbreads - your favorite flavor

1. Preheat oven to 225 -250°F.

2. Cut the roma tomatoes in half place on a sheet pan season with salt and pepper and drizzle with olive oil.

3. Place in oven for 1 -2 hrs until dehydrated by half their original size. (may take more or less time depending on the size of the Roma tomatoes).

4.Allow to cool in the refrigerator for 30 minutes.

5.Rough chop the dried tomatoes with a chefs knife and place in a mixing bowl.

6. Add additional olive oil 1 tablespoon at a time if needed to achieve the desired dip/spread texture.

7.Check the seasoning adding a small amount of balsamic vinegar. Stir well.

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