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Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

How to Make, Put Up, and Use Fresh Tomato Pesto

I know, I know, I'm lucky to have a couple of baby tomatoes peeping out from underneath the blossoms on my plants, so this is early--I started this post last fall, making Fresh Tomato Pesto with all of the late season tomatoes I could get from our CSA and the garden. 

This recipe is great with cherry, grape, slicing tomatoes or yellow, red, orange, or even purple skins.  It's delicious using basil, parsley, or arugula.  It's wonderful with almonds, cashews, pistachios or macadamia nuts.

In short, pretty much anything you got.

You can find the recipe here

Views: 70

Comment by Carrie Seal-Stahl on June 26, 2013 at 4:53pm

Awesome! Thanks for sharing! 

Comment by Jennifer on June 27, 2013 at 11:07am

I love the idea of tomato pesto—and I love that it's a preserving method that works for cherry and grape varieties, not just the bigger guys. And I love the nuts and greens variations. And I love the color. Heck. I just love it and can't wait to make it. Thanks!

Comment by Kirsten Madaus on July 1, 2013 at 8:44am

Jennifer and Carrie, thanks!  I'm looking forward to tomato season--my plants have some fruit set, so it's getting closer . . .

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