Instructions: To make sauce: In food processor or blender, puree tomatoes, basil, onion, and garlic until coarsely chopped. Add cheese, nuts, oil and seasonings.

Process until smooth. Remove to container, cover and refregerate for up to 1 week or freeze for longer storage.

Makes 3 1/2 cups of sauce.

Combine 1/2 cup Tomato Pesto Sauce and 1/4 cup sour cream.

Serve with either raw vegetables or potato chips.

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