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DEL.ICIO.USGreen Tomato Pesto
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In the season of abundant green fruit from the garden, we set out to come up with some easy recipes, looking beyond the South's iconic fried green tomatoes. We were looking for more contemporary flavors. Also, we were more interested in dishes that would call for three or four tomatoes rather than a peck. Here's one we heartily recommend you try.
While there's apparently no Italian tradition of making green tomato pesto, this appealing contrivance has a lot going for it. The tomatoes add a lightness and body you normally don't associate with pesto, while the faintly acidic, sweet, fresh flavor invites seafood into the mix. Try tossing it with spaghetti and some fresh jumbo lump crab meat or seared shrimp, and sprinkling toasted walnuts on top. -- John Kessler, Jeanne Besser
Hands on time: 15 minutes Total time: 30 minutes Serves: 6-8
Ingredients:
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3 tablespoons olive oil, divided
3 cups green tomato, washed, cored and coarsely chopped (3 to 4 medium)
2 cloves garlic, crushed
1/3 cup toasted walnut pieces
1/2 cup grated Parmigiano-Reggiano
1/4 cup packed basil leaves
1/2 teaspoon salt, plus more to taste
Freshly grated black pepper to taste
Instructions:
Heat 2 tablespoons oil in a large skillet over medium-high heat and add chopped tomato. Cook, stirring occasionally, until tomato just begins to brown --- about 2 minutes. Lower heat to medium and continue cooking, stirring frequently, until tomatoes are very soft and excess juices have evaporated --- about 10 minutes. Add crushed garlic and stir until soft and fragrant --- about 1 minute. Transfer contents to a food processor, along with remaining 1 tablespoon oil, walnut pieces, cheese, basil and salt and pepper. Blend until uniform. Adjust seasoning.
Nutrition:
Per serving (based on 6): 153 calories (percent of calories from fat, 73), 5 grams protein, 6 grams carbohydrates, 1 gram fiber, 13 grams fat (2 grams saturated), 5 milligrams cholesterol, 310 milligrams sodium.
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