Grind the leaves in a food processor with the nuts, garlic, lemon juice, salt and black pepper.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2
Add the Parmesan and grind.
Food processor
3
Add the olive oil in a thin stream, while Tahini, until to a smooth sauce.
⚙ Fat in a Thin StreamFood processor
💡Pesto keeps in the fridge about two weeks in a closed jar, covered with a layer of olive oil. The top layer darkens from the air, and that doesn't mean it has spoiled.
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
To assemble
4
Put the tomatoes in a large bowl.
Bowl
5
Pour in the pesto and toss gently until evenly coated.
224calories
5 gprotein
5 gcarbs
21 gfat
● protein 9%● carbs 8%● fat 82%
Per serving (146 g), of 4 servings
For the Pesto · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
