Pesto 1 cup fresh basil leaves 1 cup fresh Italian (flat-leaf) parsley 1/4 cup raw unsalted pumpkin seeds (pepitas), toasted* 3 cloves garlic, peeled 1/4 cup grated Parmesan cheese 1/2 cup olive oil 3/4 teaspoon salt 1/4 teaspoon pepper Tomato Sauce 1 can (28 oz) Italian-style plum tomatoes, drained 2 cloves garlic, finely chopped 1 tablespoon grated Parmesan cheese 4-1/2 cups diced fresh tomatoes (about 6 medium)
FRESH TOMATO-PESTO SAUCE
- In food processor, place basil, parsley, pumpkin seeds and garlic cloves. Cover and pulse until finely chopped, stopping occasionally to scrape down side. Add remaining pesto ingredients. Cover and process until smooth. Remove pesto from food processor to a medium bowl; set aside.
- In food processor, place canned tomatoes, chopped garlic and 1 tablespoon cheese. Cover and process until smooth; spoon into bowl with pesto. Fold in fresh tomatoes until well blended.
- Spoon into SNAPWARE® GLASS CONTAINERS WITH TOTAL SOLUTION™ LIDS. Refrigerate up to 48 hours or freeze up to 2 months.
To toast pumpkin seeds, cook in a small skillet over medium-high heat, stirring frequently, until seeds are toasted and fragrant; cool.