Julia Altshuler > wrote in
news:bvIJc.89783$IQ4.39041@attbi_s02:

> Franfogel wrote:
>> I have lots of fresh basil coming in, but I'm not supposed to eat
>> nuts. Does anyone have a recipe for a pesto without nuts? Some kind
>> of wonderful mixture that would go on pasta or pizza would be ideal.
>> Thank you.
>
>
> When you say you're not supposed to eat nuts, does that include
> peanuts and soy which are botanically not like pine nuts, walnuts,
> pecans or almonds? I've made a tolerably good pesto with tofu and
> miso, but really if you want a good topping for pasta or pizza, just
> leave out the nuts and cut down on the oil. Chopped basil with garlic
> and romano is great on pasta and pizza.
>
> --Lia
>
>

Not a pesto...but a good use of basil. And since soon will be tomato
ripening time...

Alan's Tomato Pie

none

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface.

Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.


** Exported from Now You're Cooking! v5.66 **



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.