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Side Dish
2 - 4 servings
5 minutes
10 minutes
Chef Tom Fraker
Also works real well as a relish for grilled swordfish or halibut!
2 teaspoons extra virgin olive oil
2 cloves peeled garlic, sliced very thin
3 ounces pine nuts
3 medium organic tomatoes, seeded and diced
5 large basil leaves, cut into ribbons
1/2 teaspoon red pepper flakes, crushed
Salt and pepper to taste
In a medium sauté pan, heat the oil. Add the garlic and heat until aromatic, stirring constantly, about 20 seconds.
Add the pine nuts and heat until toasted. Stir often being careful not to let the garlic and pine nuts burn.
Once toasted, add the tomatoes and cook until just heated through.
Add the basil and red pepper flakes, season with salt and pepper and toss.
Transfer to a serving dish and serve hot.
