Friday, April 22, 2011

Roasted Tomato Pesto Aioli

This is an amazing spread on sandwiches.  The roasted tomatoes add a lot of flavor, but the freshness of the basil really shines through.  It's not too rich, and it has a very complex taste.


1 bunch of basil
1 shallot
about 4 oz roasted tomatoes, from deli or roasted at home
2 tbl of mayonnaise
juice of 1 lemon
1 tbl olive oil
1/4 cup pine nuts, toasted
salt and pepper to taste

Combine basil, shallot, tomatoes, olive oil, lemon, pine nuts, salt and pepper in a food processor.  Blend until smooth.  Add the mayo and blend again.  Let rest in the refrigerator for at least an hour.

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