Sicilian Ammoghiu Tomato Garlic Herb Dip/Pesto
2 cups chopped fresh or canned tomatoes
2 cloves garlic
2 tablespoons extra virgin olive oil
1/4 cup fresh Italian Parsley
1/4 cup fresh basil leaves
pinch dried oregano
sea salt and freshly ground pepper to taste
optional pinch red pepper flakes
Cut up tomatoes in a bowl with scissors, mince garlic, parsley, and basil. Add the oil, salt, pepper, oregano, and optional red pepper flakes.
This is a personal favorite, light, simple, and flavorful, besides loaded with nutrition. You may choose to do only basil or only parsley, if you prefer one to the other. Ideally, this should be macerated with a mortar and pestle, though it can also be done in a bowl with a spoon or fork. The ultimate consistency should be slightly chunky, it should not be done in a food processor. This is great as a dip, or sauce for grilled chicken, beef, seafood, bread (use as a bruschetta topping), corn chips (like a salsa), crudités, and
tossed with pasta for a summery raw tomato “salsa” or sauce.
