From: Executive chef Fortunato Nicotra, Felidia Restaurant, NYC. Yield: 4 to 6 servings. The recipe won Grand Prize in this year’s Southern Peanut Growers Chefs’ Recipe Contest. 2½ cups cherry tomatoes 16 large basil leaves 1 large clove garlic, peeled and crushed ½ cup peanuts, toasted ½ tsp. salt ½ cup extra-virgin olive oil Rinse the cherry tomatoes and basil; pat dry. Drop tomatoes into a food processor bowl, followed by the basil, ...

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