Creamy Pesto Sauce
Canadian Nutrition Facts
1 Portion 0g Total Servings:0
% Daily Value Amount
% valeur quotidienne Teneur
Cholesterol / Cholestérol
0mg
0%
Carbohydrate / Glucides
0g
0%
0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Riboflavin / Riboflavine
* Based on a 2000 calorie diet
US Nutrition Facts
1 Portion 0g Total Servings: 0
Amount Per Serving
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 0%
Thiamine 0%
•
Riboflavin 0%
Niacin 0%
•
Folate 0%
* Based on a 2000 calorie diet
Show US Nutritional Values
Prep time
20 mins
Cook time
11 mins
Total time
31 mins
Ingredients
Tomato Basil Pesto
3 ripe Roma tomatoes - blanched (204g)
Creamy Pesto Sauce
1 tbsp butter (15 g) Kinnikinnick All Purpose Flour Blend (15 g)
Directions
Tomato Basil Pesto
Blanch Tomatoes
Score tomatoes with a cross on the bottom.
Place the tomatoes in boiling water for 2 - 3 minutes until the skin starts to peel slightly.
Remove from boiling water and submerge tomatoes in ice cold water for a few seconds.
Remove tomatoes from water and pat dry. Peel skin of tomatoes.
Cut into quarters and remove seeds. Set aside.
Mixture
In a food processor combine prepared tomatoes, garlic, basil, olive oil, salt and pepper to taste.
Purèe until smooth. Add balsamic vinegar to taste.
Strain excess liquid if necessary.
Basil Tomato Pesto will keep for 3 days in the refrigerator.
Creamy Pesto Sauce
In a medium sauce pan, combine all ingredients and whisk over medium-low heat until mixture begins to bubble and thicken (approx. 3 - 5 minutes).
Reduce heat to low and continue to stir for 2 - 3 minutes.
Sauce will keep up to 3 days in the refrigerator.
Tips & Variations
Add additional cream during cooking process for a creamier version.
Time Saver: Basil Tomato Pesto can be made ahead of time.
