Although I've only discovered pesto sauce in the past couple of years, it's easily become one of my favorite pasta sauces for a few reasons. First it's super easy to prepare. Second, the pesto doesn't have to be hot; it can go straight from your food processor to your pasta dish and be amazing.
When I first started eating pesto, I was making the classic basil recipe, but then I discovered you could use any leafy green to make pesto. Since then, I've used spinach, arugula and even peas. Each version is flavorful and they're all just as easy to make as the classic basil. But a couple of months ago, I was lucky enough to try a tomato pesto. When I asked the chef what made the tomato topping a pesto and not just a sauce, he told me it was the nuts. Adding walnuts or pine nuts is what turns that basic sauce into a pesto. I couldn't believe it was that easy. So after tasting that wonderful pesto, I decided to make my own, but instead of using just tomatoes or a leafy green, I decided to use both. I'm so glad I did because the result was absolutely delicious.
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