Description
Notes on this recipe – While I omitted cheese in this vegan version, you can add cheese if you prefer. If so, I recommend stirring in three tablespoons of Parmesan to the sauce after pouring the minced contents from the food processor/blender into a bowl. If you are someone who doesn’t care for much heat in dishes, back off the crushed red pepper flakes to a half of a teaspoon. I added walnuts instead of almonds for a more earthy flavor, but you can certainly go the more traditional route and use almonds if you prefer. Adapted from Cuisine at Home Magazine (Aug 2012)
Ingredients
Scale
- 5 medium roma tomatoes, deseeded
- 3 cloves garlic, peeled and minced
- 1 cup fresh mint leaves, packed
- 1/2 cup walnut halves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp crushed red pepper flakes
- salt, to taste
Instructions
- Deseed the Roma tomatoes by slicing in half along the equator. Take one of the halves in your hand and hover over a bowl. Squeeze the tomato gently so that the seeds and gooey “insides” fall into the bowl. Repeat for all the tomatoes. Quarter the halves and load into a food processor.
- Add the remaining ingredients to the food processor. Pulse until well combined.
- Cover and refridgerate for 2 hours, or overnight, before serving. Yields approximately 2 cups.
- Category: Condiment, Side