Caprese Pesto Pierogies

Caprese Pesto Pierogies

Ingredients

  • 1 (6 pound) bag Five Cheese Pizza
  • 3 ounces coconut oil
  • 2 ½ pounds canned diced tomatoes, drained
  • Pesto:
  • 10 ounces fresh basil, packed
  • 12 ounces walnuts
  • 1 ½ pounds fresh grated Romano cheese
  • 8 cloves minced, garlic
  • 1 ¼ pounds extra virgin olive oil
  • Salt and pepper, to taste

Directions

  • Combine basil, walnuts, Romano cheese and garlic in a food processor. Pour in olive oil slowly while still mixing; season with salt and pepper. Scrape down sides, and if necessary pulse once more to make sure pesto is smooth. Set aside.
  • Boil pierogies for 5 to 7 minutes, as directed on package. Drain and set aside in a large bowl.
  • Add tomatoes to pierogies; stir together.
  • Toss pierogies and pesto mixture together gently in a large container before serving.