When thinking Florida-fresh, it's hard not to think tomato. As the largest producer of fresh tomatoes in the nation, we take this fruit of the vine quite seriously—not just because it is of vital interest to our farming industry but also because it tastes so darn good.
As a rule, the fresher the ingredients, the better the dish. Here, Timmeri gives us a recipe that’s fresh, light and filled with Florida-fresh ingredients. As an added bonus, pair this with the Wine-Steamed Clams for a light and fresh main course or in intervals to keep the meal going.
Florida Pesto Pasta with Tomato-Basil Relish
4 to 6 Servings
Florida Basil Pesto Pasta
- 2 cups fresh basil leaves
- ½ cup fresh oregano leaves
- ½ cup fresh parsley
- ½ cup Parmesan cheese, grated
- 1 teaspoon fresh garlic, sliced
- Sea salt to taste
- Fresh ground pepper to taste
- ½ cup olive oil
- 1 pound fresh or dried pasta, cooked according to package directions*
Place all ingredients except oil in a food processor or blender. Process the ingredients until smooth. With motor running, drizzle in olive oil to make desired consistency. Season the pesto with salt and pepper to taste. Toss half of the pesto with the cooked pasta and stir lightly to evenly combine. Taste and add more pesto if desired.
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Florida Tomato-Basil Relish
- 2 tablespoons olive oil
- 2 large tomatoes
- 4 large cloves garlic, minced fine
- ¼ cup fresh basil, chopped
- 1 tablespoon red wine vinegar
Preheat a medium-sized sauté pan over medium heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 3 minutes. Add basil and vinegar. Season tomato mixture with salt and pepper to taste. Serve over pesto pasta.
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri's kitchen, click here.