Tomato Pesto Dip
(updated on Feb 13, 2008)
1/2 Cup tomato pesto sauce
1/4 Cup sour cream
1 Cup fresh basil
¼ Cup chopped onion
2 Cloves garlic, crushed
1 Cup parmesan cheese
½ Cup pine nuts or slivered almonds
¼ Cup olive oil
¼ Tsp EACH salt and pepper
Pinch of cayenne pepper
In a food processor or blender puree tomatoes, basil, onion and garlic until coarsely chopped. Add cheese, nuts, oil and seasoning. Process until smooth. Cover and refrigerate for up to 1 week.
1/4 Cup sour cream
Combine tomato pesto sauce and sour cream.
TOMATO PESTO SAUCE
4 Ontario greenhouse tomatoes, chopped1 Cup fresh basil
¼ Cup chopped onion
2 Cloves garlic, crushed
1 Cup parmesan cheese
½ Cup pine nuts or slivered almonds
¼ Cup olive oil
¼ Tsp EACH salt and pepper
Pinch of cayenne pepper
In a food processor or blender puree tomatoes, basil, onion and garlic until coarsely chopped. Add cheese, nuts, oil and seasoning. Process until smooth. Cover and refrigerate for up to 1 week.
