Roasted Tomato Pesto Recipe

Craving something that captures the sunniest flavors of summer in a spoonful? This Roasted Tomato Pesto is everything you love about classic pesto, taken to new depths with sweet, jammy roasted tomatoes. It’s vibrant, garlicky, a little nutty, and finished with that unmistakable basil-fresh aroma—absolutely irresistible!

Ingredients You’ll Need

What I love about Roasted Tomato Pesto is how you only need a handful of simple, fresh ingredients—but each plays a starring role. Here’s how every component brings something special to the table, from the vibrant color of basil to the gentle crunch of toasted almonds.

• Cherry Tomatoes: Roasting concentrates their sweetness and adds a gorgeous, jammy richness to the pesto.
• Extra-Virgin Olive Oil: Use a good-quality oil, as its floral notes and richness help bind and flavor the pesto.
• Slivered Almonds: Toasting them enhances their nutty aroma and gives the pesto a creamy, buttery body.
• Garlic: Just one big clove lends a subtle kick without overwhelming the delicate tomato and basil flavors.
• Basil Leaves: Pick fresh, fragrant leaves for that signature summery green color and flavor.
• Parmesan Cheese: Freshly grated Parm gives this pesto irresistibly salty, savory undertones and a fantastic melt-in-your-mouth texture.
• Kosher Salt: Brings all the flavors together and enhances every bite.

Variations

Don’t be afraid to give this Roasted Tomato Pesto your own signature twist! It’s such a forgiving recipe—you can easily adapt it for whatever’s in your pantry or to match your particular taste or dietary wishes.

• Vegan Version: Swap the Parmesan for a plant-based hard cheese or add a tablespoon of nutritional yeast for a cheesy kick without the dairy.
• Nut-Free: Substitute sunflower seeds or pepitas if you want to avoid tree nuts but still enjoy that lovely, toasty crunch.
• Herb Swaps: Try a combo of fresh parsley or baby spinach with basil for a different but equally bright green flavor.
• Spicy Pesto: Toss in a pinch of red pepper flakes or a slice of fresh chili before blending for a gentle heat.

How to Make Roasted Tomato Pesto

Step 1: Roast the Tomatoes

Start by preheating your oven to 400°F and lining a rimmed baking sheet with foil for easy cleanup. Scatter your cherry tomatoes in a single, cozy layer, then drizzle with a tablespoon of olive oil—use your hands to coat every tomato so they glisten. Pop them into the oven for 20 minutes, until they’re collapsed, bubbling, and just beginning to caramelize. The house will smell incredible!

Step 2: Toast the Almonds

While the tomatoes roast, grab a small skillet and add your slivered almonds. Toast them over medium-low heat, shaking or stirring often, until golden and fragrant—about 5 minutes. Keep a close eye, because they can go from perfect to burnt in a flash!

Step 3: Blitz the Base

In a food processor, combine the warm toasted almonds and garlic. Pulse until they’re finely ground—the goal is a sandy, fragrant base that will blend smoothly with the rest of your Roasted Tomato Pesto ingredients.

Step 4: Add the Tomatoes and Basil

Once the roasted tomatoes have cooled a bit, use a slotted spoon or spatula to transfer them to the processor (leave any watery liquid behind). Toss in the fresh basil, grated Parmesan, and kosher salt. Pulse until everything comes together, scraping the bowl as needed. Some folks love it chunky, others love it smooth—go with the texture that makes you happiest!

Step 5: Finish with Olive Oil

With the processor running, slowly stream in your remaining olive oil until the mixture emulsifies into a luscious, scoopable pesto. Taste and adjust salt, or add an extra drizzle of oil if you prefer it looser. Admire that gorgeous color!

How to Serve Roasted Tomato Pesto

Garnishes

Finish your Roasted Tomato Pesto creations with a shower of extra Parmesan, a tumble of toasted almonds, or a few torn basil leaves for bursts of color and flavor. A drizzle of olive oil on top adds just the right glisten and keeps things looking (and tasting!) fresh.

Side Dishes

This pesto is a flavor bomb alongside simple roasted chicken, tossed into a caprese salad, or spooned over grilled vegetables. For a totally comforting meal, try it swirled through creamy polenta or served with crusty bread and marinated olives on a grazing board.

Creative Ways to Present

Spread Roasted Tomato Pesto over warm crostini, use it as a sauce for pizza, or stuff it into omelets for an extra punch. Dollop it over burrata, use as a dip for roasted potatoes, or swirl into Greek yogurt for a vibrant, herby dip—let your imagination (and appetite) be your guide!

Make Ahead and Storage

Storing Leftovers

You can absolutely make Roasted Tomato Pesto ahead—store it in an airtight container in the fridge for up to 5 days. Pressing a thin layer of olive oil over the surface helps preserve that bright basil color and locks in the fresh taste.

Freezing

For longer storage, freeze your pesto in ice cube trays or small containers. Once frozen solid, pop the cubes into freezer bags and store for up to 3 months. Thaw as needed to bring a pop of summer to your winter meals—no need to add more oil after thawing!

Reheating

Gently bring your Roasted Tomato Pesto to room temperature before serving for the best flavor. If you’re using it in pasta, let the residual heat from the noodles warm the pesto—no need to cook it again and risk losing that vibrant, fresh flavor.

FAQs

Final Thoughts

I hope you give this Roasted Tomato Pesto a try and fall in love with its bold, sunny flavors as much as I have! It’s a simple way to capture the essence of good ingredients, perfect for sharing with family and friends. Happy cooking—and even happier eating!

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