Description
This pesto has a little kick to it from the crushed red pepper. For a milder, less spicy pesto reduce or omit the crushed red pepper and black pepper.
Ingredients
Scale
4 ripe plum tomatoes, cubed
1 cup fresh parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/3 cup extra virgin olive oil
Instructions
Combine all the ingredients, except the olive oil, in a food processor bowl.
Pulse until ingredients are coarsely ground.
Add the olive oil and pulse until thoroughly combined.
Transfer to container with a lid and refrigerate for at least 30 minutes for flavors to blend.
Serve over your favorite healthy pasta.
Notes
- For a milder, less spicy pesto reduce or omit the crushed red pepper and black pepper
- You can top the final dish with grated parmesan or shredded mozzarella for a delicious dairy dish!
- I sometimes add more herbs than the recipe calls for. Completely herbalicious!
- I have trouble eating garlic lately, so instead of the extra virgin olive oil I use garlic flavored oil and omit the garlic. It’s still delicious.
- If you are interested in making Garden Fresh Pesto a little lighter, reduce the olive oil to 1/4 cup.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 0.4 g
- Sodium: 2.9 mg
- Fat: 4.7 g
- Carbohydrates: 0.9 g
- Protein: 0.3 g
- Cholesterol: 0 mg
