I made this yummy pesto with tomatoes I harvested and tried to dry in a dehydrator. However they were too thick and never completely dried. To prevent spoilage I decided to puree them and add a few ingredients to make a dip. Using parsley that is currently abundant and of course garlic and olive oil., the flavors developed. I then decided to make it “creamier” with roasted almonds. It became a complete meal when I added garbanzo beans. I have been enjoying it on t op of roasted eggplant and spread on sliced cooked potatoes and homemade bread. There was enough to freeze and look forward to the flavors of summer this winter.
