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Super Easy Tomato Pesto Recipe


3 tablespoons vegetable oil

1/4 teaspoon minced fresh oregano

1 teaspoon garlic powder

1/4 teaspoon dried basil leaves

1 teaspoon dried marjoram leaves

1 teaspoon dried basil

1 teaspoon dried basil

1/2 teaspoon ground allspice

1/4 teaspoon dried oregano

1 cup fresh mushrooms, chopped

1/2 teaspoon dried oregano

1 (15 ounce) can garbanzo beans or canned tomatoes, warmed


In a medium saucepan, heat oil and saute oregano and garlic powder over medium heat for 1 minute. Remove from heat and pound mushrooms and basil in a food processor or blender until using, about 3 tablespoons.

In a mixing bowl, mix bread crumbs, cooked tomato, oregano, basil, and marjoram leaves. Spread 1/2 of the mixture on the bottom of a casserole dish. Top with mushrooms and basil. Season with marjor and tomato sauce. Arrange mushrooms in a single layer on top. Cover with bread crumbs, and fold in the cooked pasta. Cover with tomatoes. Place dish on a platter, and refrigerate overnight.

When the dish arrives at room temperature, pour tomato paste mixture over the dish. Cover, and refrigerate for at least 2 hours.

In a nonstick pan or (nonporous) metal bowl, heat oil and heat butter or margarine. Add tomato mixture, garlic powder, basil, and marjor. Let the mixture come to a simmer.

Stir the mushrooms into the tomato mixture, a little at a time, one at a time, stirring well. Cook and stir gradually. When the mushrooms start to turn yellow, add the spinach. Tilt spinach in gently with a fork to make sure all of the spinach is coated.

Evenly coat the mushrooms and spinach with tomato paste mixture. Pour egg and pimento over the mushroom mixture. Cover and refrigerate overnight. Just before serving, preheat oven to 350 degrees F (175 degrees C).