Roasted Tomato Basil Pesto

(adapted from the Seed Savers Calendar, 1998).
Serves 2
2 pre-roasted tomatoes or 1 largefresh tomato
2 to 3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blenderand process until just combined. Add a handful of basil and process again briefly; continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.

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