Easy Tomato Basil Pesto Salsa Recipes

HOMEMADE BASIL PESTO RECIPE

Steps:

• Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
• Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
• Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
• Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
• Use immediately or store for later (see notes for storage).

TOMATO PESTO

Steps:

• Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

EASY TOMATO BASIL PESTO SALSA

Steps:

• Drain tomatoes and reserve liquid.
• Dice tomatoes into smaller chunks.
• Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary.
• Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning.
• Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir.
• Add course salt and freshly ground black pepper to taste.
• Cover and refrigerate 1 hour or until ready to serve.

FRESH BASIL TOMATO SALSA

Steps:

• Slice the tomatoes in half lengthwise. Remove and discard the seeds and pulp. Chop the tomatoes into small pieces and place them in a large bowl.
• Stack 3-4 basil leaves on top of each other. Roll them up from one of the long sides, then slice through the roll horizontally with a knife. Run your knife once or twice through these ribbons of basil, then add them to the bowl. Repeat with the rest of the basil leaves.
• Finely mince the garlic cloves by hand or in a food processor, and add them to the bowl. Add in the oil, salt, and pepper. Gently toss the ingredients together.
• The salsa can be served immediately or allowed to sit at room temperature for about 1 hour for the flavors to meld.
• Serve the salsa with tortilla or pita chips. It can also be served on bite-sized pieces of artisan sourdough or white bread-if desired, sprinkle a little mozzarella or grated Parmesan cheese over the tops and place them under the broiler for about a minute, then serve them immediately.
• Makes about 4 cups of salsa

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

EASY PESTO

Steps:

• Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.

BASIL SALSA

Steps:

• Combine all ingredients together in a bowl.
• Cover and chill several hours in the refrigerator.
• Serve.

ROASTED TOMATO AND BASIL SALSA

Steps:

• Heat oven to 325F degrees.
• Combine all ingredients in large ovenproof skillet.
• Bake until tomatoes and garlic are very soft, 1 hour.
• Cool 10 minutes.
• Coarsley chop tomatoes and garlic mixture.
• Transfer to a serving bowl.
• Serve with tostitos or foccacia.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.