Susan's Pesto

From Moosewood cook Susan Harville

Susan's Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.

Makes 1 cup
Total time: 10 minutes

1 cup well-packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts*
½ teaspoon salt

*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.

Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.