Creamy Tomato Pesto, this is a fast, easy and so delicious Tomato Pesto, made with fresh tomatoes, freshly grated Parmesan Cheese, and fresh spices. Blend it all together to make the most amazing Sauce for your Pasta without the addition of Cream.
I have to admit since I arrived in Toronto almost 4 weeks ago I have never walked so much in my life. Since my daughter never renewed her monthly metro pass she constantly reminds me that there is no point in spending 3 dollars going one way.
She thinks why take the subway when everyone knows how good walking is for you?. Ok I agree but holy cow, I’m exhausted! And as hard as it is for me to admit this, she is right.
In order to really see a city, you have to walk to discover all the hidden streets and corners scattered around it. So carry on sore feet, we are building wonderful memories, especially this weekend with so much going on in this amazing and vibrant city.
Between Pride week and Canada week my feet haven’t been still.
Speaking of Canada week, we are celebrating Canada’s 147th birthday on July 1st, so I thought I would make something white and red in honour of this special day, and so I did.
I decided to bring together my home country and my adopted country through this amazing new Pasta Recipe.
Creamy Tomato Pesto Fettuccine
If you are a person that likes to try new things then this Tomato Pesto Pasta Recipe is a new and improved twist on the traditional pesto sauce.
My sister was with me when I made this pasta and since she’s on a low-carb diet we decided to swap half the pasta with organic black bean spaghetti for her and Fettuccine for me and my daughter. Her verdict was a 10!
This Tomato Pesto Sauce was a hit among my family, they cleaned their plates and couldn’t stop at a first serving!
It’s very easy and fast to make, so I suggest you get your blender out and start boiling some water! So Happy Almost Canada Day and Buon Appetito!
- 8-10 medium sized ripe tomatoes
- 1/2-1 clove of garlic
- 1 -2 slices raw onion if you have trouble eating raw onions try chives or green onions
- 5-6 fresh basil leaves
- 1 teaspoon oregano 3/4 gram
- 1 teaspoon basil dried 3/4 gram
- 1/2 teaspoon salt 2 1/2 grams
- 2 tablespoons olive oil 26 grams
- dash of hot pepper flakes if desired I added 2 dashes and it was perfect
- freshly grated parmesan cheese
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Using either a blender, bullet or a food processor (I used a bullet only because that was what was available and it worked great) add all ingredients (you may have to add half the ingredients if there is not enough room in your machine) except the parmesan cheese. Blend until everything comes together, or until it reaches the desired texture (I left it a little on the chunky side, not creamy creamy). Makes approximately 1 3/4 cups enough for 3 cups of cooked pasta. Top with freshly grated parmesan cheese. Enjoy!
This post was first published in June 2014, and since I believe it didn’t get the recognition is so deserves I am re-publishing it with new photos and a couple of up dates. Thanks!
I just printed this recipe and am definitely making it. Just love the idea of no cream and very little oil. Thanks for another great recipe.
Hi Ann, thanks so much hope you enjoy it. Have a wonderful weekend.
This looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
That looks so yummy. I love recipes that let me use up garden goodies. Pinning to Creative K Kids Tasty Tuesdays board. Thanks for pinning up this week.
Hi Dina, thank you hope you enjoy it.
A wonderful twist! Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop. ♥
Hi Katherine, thanks again. Have a great weekend.